Hummingbird Cupcakes

13 Jun

I had never tasted hummingbird cake before. I didn’t even know what was in it. I came across this recipe on they sounded good and contained a bit of fruit (there were a couple of banana’s needing to be used in the fruit bowl) so I thought we would give them a go.

These cupcakes were delicious. They were really moist and tasty and easy to make. They also included a couple of different ingredients that we don’t use a lot in our cooking. Thomas enjoyed exploring the texture of the coconut. He said it looked like snow… He is very into snow at the moment and is often asking if it will snow at our house. Unfortunately it doesn’t get cold enough here so we have to use our imagination a little :-).




  • 2 cups plain flour
  • 1 cup self-raising flour
  • 1/2 teaspoon mixed spice
  • 1 teaspoon bicarbonate of soda
  • 1 cup firmly packed brown sugar
  • 1/2 cup desiccated coconut
  • 3 eggs, lightly beaten
  • 1 cup vegetable oil
  • 1 teaspoon vanilla essence
  • 450g can crushed pineapple, drained
  • 1/2 cup mashed banana
  • Icing sugar mixture, for dusting (this didn’t work for me, the cakes were so moist the icing sugar just dissolved into them)


  1. Preheat oven to 180°C/160°C fanforced. Line a 12-hole, 1/3 cup-capacity muffin pan with paper cases.
  2. Sift flours, mixed spice and bicarbonate of soda into a bowl. Stir in sugar and coconut.
  3. Combine eggs, oil, vanilla, pineapple and banana in a bowl. Add egg mixture to flour mixture. Stir to combine.
  4. Spoon mixture into prepared pan. Bake for 20 to 25 minutes or until a skewer inserted in the centre of 1 cake comes out clean. Stand in pan for 5 minutes. Turn out onto a wire rack to cool. Serve dusted with icing sugar.

    The recipe says it makes about 16 cakes but when I made them, the mixture made 24. Plenty to freeze for lunch boxes!


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