HUMMINGBIRD FOOD HOMEMADE RECIPES
HOMEMADE RED VELVET CAKE RECIPE: HOW TO MAKE IT
Hope Meece of Ambia, Indiana took a cherished family recipe, downsized it for a pair, and came up with this cute rendition of a luscious old classic.
Provided by Taste of Home
Categories Desserts
Total Time 40 minutes
Prep Time 25 minutes
Cook Time 15 minutes
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Beat in the sour cream, egg, food coloring, vinegar and vanilla. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk. , Pour into three 5x3x2-in. loaf pans coated with cooking spray. Bake at 350° for 14-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small saucepan, whisk flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cover; cool to room temperature. , In a small bowl, cream butter and sugar. Beat in vanilla and milk mixture until fluffy. Spread frosting between layers and over top and sides of cake.
Nutrition Facts : Calories 378 calories, FatContent 21g fat (13g saturated fat), CholesterolContent 78mg cholesterol, SodiumContent 374mg sodium, CarbohydrateContent 44g carbohydrate (30g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
LIGHT AND FRUITY HUMMINGBIRD CUPCAKES - SKINNYTASTE
These super moist hummingbird cupcakes are light, full of pineapple, chopped bananas, pecans, cinnamon and spices topped off with a sweet cream cheese frosting.
Provided by Gina
Categories Dessert
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 23 minutes
Yield 22
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. In a large bowl, combine flour, sugar, baking soda, salt, and spices; stir well with a whisk.
- In a medium bowl, combine oil, eggs, and vanilla; stir well. Add banana and pineapple; mix well.
- Fold wet ingredients and chopped pecans with the dry ingredients, batter will be stiff and dry but keep folding it and it will all come together.
- Spoon batter into cupcake tin. Bake at 350° for about 23 minutes, or until a wooden toothpick inserted in the center comes out clean.
- Meanwhile, to prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth. Refrigerate until ready to use.
- Cool cake completely on a wire rack.
- Spread frosting over the cupcakes once they are cooled. Garnish each cupcake with a pecan half on top.
Nutrition Facts : ServingSize 1 cupcake, Calories 198 kcal, CarbohydrateContent 31 g, ProteinContent 3 g, FatContent 6.5 g, SaturatedFatContent 0.5 g, CholesterolContent 16.5 mg, SodiumContent 284 mg, FiberContent 1.5 g, SugarContent 22 g
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