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In 1930, Ruth Wakefield of Massachusetts, invented the chocolate chip cookie. At that time, it
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Hard-boiled eggs will peel easily when cracked and placed in cold water immediately after taking them out of the hot water.
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| Hummingbird Cupcakes |
Added: 29th Feb, 2008 | Viewed 534 times |  |  |
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| I recently made this delightfully moist cake for my husband's birthday. It was a single cake made in a round cake pan. The same recipe with a minor adjustment to baking time, works well as cupcakes for a party. |
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| Ingredients |
| For The Cupcakes |
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1 cup self-raising flour
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1 tsp ground cinnamon
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1/4 tsp bicarbonate of soda
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3/4 cup dessicated coconut
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3/4 cup chopped pecans
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2/3 cup dark brown sugar
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1/2 cup vegetable oil
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3/4 cup, mashed banana
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3/4 cup, crushed pineapple
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2 eggs, lightly beaten | | For The Icing |
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100g softened cream cheese
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20g softened butter
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1 tsp finely grated lemon zest
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1 1/2 cups icing sugar |
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| To Make The Cupcakes | | Preheat oven to 180oC. Line a 12-hole muffin pan with patty cases. Sift flour, cinnamon and bicarbonate of soda in a bowl. Stir in pecans, coconut and sugar. Mix well. In a separate bowl, whisk together the oil and the eggs. Blend into the flour mixture, stirring until smooth. Add the banana and pineapple. Stir well until combined. Divided the mixture between patty cases. Bake for 25-30 minutes or until a skewer inserted into the centre comes out clean. Cool in the pan for 5 minutes. Transfer to a wire rack to cool completely. |
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| To Make The Icing | | In a small bowl, beat together the cream cheese, butter and lemon zest until light and fluffy. Slowly add icing sugar, beating until well combined. Spread mixture over cupcakes to serve. |
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