HUMMINGBIRD MUFFINS RECIPES

HUMMINGBIRD CAKE RECIPE | ALLRECIPES

Hummingbird Cake Recipe | Allrecipes image

Impress your friends with this Hummingbird Cake--a recipe that has been passed down through many generations. If desired, crush additional nuts and press them into the sides of the frosting, and put sliced maraschino cherries on top of the cake to gild the lily.

Provided by MARBALET

Categories Banana Desserts

Total Time 2 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours 0 minutes

Yield 2 - 9 inch cake pans

Number Of Ingredients 13

Ingredients

3 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1 teaspoon salt
1 ½ cups canola oil
3 eggs
1 (8 ounce) can crushed pineapple, drained
2 cups mashed bananas
1 cup chopped black walnuts
1 (8 ounce) package cream cheese, softened
¼ pound butter, softened
1 pound confectioners' sugar
1 teaspoon vanilla extract

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans.
Sift together the flour, sugar, baking soda and salt. Set aside.
In a large bowl, combine the oil, eggs, pineapple, bananas and nuts. Add flour mixture, and mix together by hand.
Pour batter into prepared pans. Bake in preheated oven until a toothpick inserted in center of each pan comes out clean, about 1 hour. Remove from oven and allow to cool on racks.
Prepare the frosting by blending together the cream cheese, butter, sugar and vanilla until smooth. Evenly spread frosting on middle, sides and top of cake.

Nutrition Facts : Calories 718.6 calories, CarbohydrateContent 86.4 g, CholesterolContent 69.9 mg, FatContent 40 g, FiberContent 2.1 g, ProteinContent 7.4 g, SaturatedFatContent 9.5 g, SodiumContent 342.2 mg, SugarContent 62.4 g

HUMMINGBIRD CUPCAKES RECIPE: HOW TO MAKE IT - TASTE OF HOME

Hummingbird Cupcakes Recipe: How to Make It - Taste of Home image

Turn the traditional hummingbird cake—flavored with pineapple, bananas and walnuts—into a bite-sized treat with these moist cupcakes. —Jessie Oleson, Santa Fe, New Mexico

Provided by Taste of Home

Categories Desserts

Total Time 60 minutes

Prep Time 40 minutes

Cook Time 20 minutes

Yield 2 dozen.

Number Of Ingredients 17

Ingredients

1 cup butter, softened
2 cups sugar
3 large eggs, room temperature
2 teaspoons vanilla extract
2 cups mashed ripe bananas
1/2 cup drained canned crushed pineapple
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup sweetened shredded coconut
1 cup chopped walnuts
CREAM CHEESE FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
3-3/4 cups confectioners' sugar
1 teaspoon vanilla extract

Steps:

In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In a small bowl, combine bananas and pineapple., Combine the flour, baking soda, cinnamon and salt; add to the creamed mixture alternately with banana mixture, beating well after each addition. Fold in coconut and walnuts., Fill 24 paper-lined muffin cups about two-thirds full. Bake at 350° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool the cupcakes for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Frost cupcakes.

Nutrition Facts : Calories 410 calories, FatContent 20g fat (11g saturated fat), CholesterolContent 67mg cholesterol, SodiumContent 230mg sodium, CarbohydrateContent 56g carbohydrate (39g sugars, FiberContent 2g fiber), ProteinContent 4g protein.

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