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Today Sara Lynn Cauchon shares an incredible recipe for hummingbird cupcakes!
Easter Hummingbird Cupcakes
Yield: 24-36 Cupcakes
2 1/2 cups flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 large eggs
1 1/2 cup vegetable oil
1 teaspoon vanilla extract
1 cup crushed pineapple & juice
2 diced bananas
1 cup chopped pecans
Cream Cheese Icing
2 (8-ounce) packs of cream cheese, at room temperature
1 cup butter, at room temperature
2 cups icing sugar
2 teaspoons vanilla extract
Preheat the oven to 350ºF. Line a muffin tin and set it aside.
In a large bowl, whisk together the flour, sugar, baking soda, cinnamon and salt. Set it aside.
In another large bowl, whisk together the eggs, oil, vanilla extract and pineapple. Add dry mixture to the wet and mix it until just combined. Gently stir in the bananas and pecans.
Scoop the mixture into the lined muffin tin and bake until they are golden and an inserted toothpick comes out clean, about 20-25 minutes.
While the cupcakes are baking, using an electric mixer, soften the cream cheese. Gradually add the icing sugar. Once smooth, mix in the vanilla. Make sure the cupcakes are completely cool before icing and decorating as desired.
Pineapple Flower Toppers
1 Whole Pineapple
Preheat oven to 225ºF. Peel pineapple and slice into very thin slices. Arrange your slices on a parchment lined baking sheet and place in the oven for 1 hour. After 1 hour remove from the oven and flip your slices before placing them back into the oven for at least 1 hour or until the edges have started to crisp up and turn golden. To form your flowers transfer each slice into a non-stick muffin tin. Leave the tin out overnight or place back in the oven for another 30 minutes to 1 hour. Let your toppers cool completely before placing them on your cupcakes.
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