“New Orleans Style” Hummingbird Cupcakes

“New Orleans Style” Hummingbird Cupcakes | 0 Comments
From Sugar Cane Shrimp, Aired on Tue 4/19
Chef Jeff Henderson,
Instructions

WHAT YOU NEED

3 cups all-purpose flour

1 ½ teaspoons baking soda

1 teaspoon salt

1 teaspoon cinnamon

2 ¼ cups raw sugar

1 ¼ cups canola oil

3 large eggs

2 teaspoons pure vanilla extract

1 cup crushed pineapple

4 ripe bananas, mashed

¾ cups shredded coconut, toasted

¾ cups chopped pecans pralines

WHAT TO DO

1.    Preheat oven to 325° F. Insert cupcake liners in two standard muffin pans. Set aside.

2.    In a mixing bowl, sift together flour, baking soda, salt and cinnamon; set aside.

3.    In a separate mixing bowl, whisk together sugar, oil, eggs, and vanilla until well combined. Fold in pineapples, bananas and coconut.

4.    Add the sifted dry ingredients to the egg mixture and stir until well blended. Stir in the pecan pralines and evenly divide the batter into muffin pans.

5.    Bake until cupcakes are golden and toothpick comes out clean, approximately 20 minutes. Allow cupcakes to cool before removing from the pans. Once cooled remove from pan, add frosting and serve.

Sugar Cane-Cream Cheese Frosting

WHAT TO DO

½ cup unsalted butter

3 cups powdered sugar

1 tablespoon pure sugar cane syrup

16 ounces cream cheese

1 teaspoon vanilla

WHAT TO DO

1.    In the bowl of a stand mixer with the whisk attachment, beat butter, sugar and sugar cane syrup until light and fluffy, approximately 8 to 10 minutes.

2.    Once the ingredients are incorporated, add cream cheese and stir in vanilla. Mix until well blended. Do not overmix because the frosting will become runny. Frost cupcakes as desired.

Ingredients
  • 3 cups all-purpose flour
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 ¼ cups raw sugar
  • 1 ¼ cups canola oil
  • 3 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 cup crushed pineapple
  • 4 ripe bananas, mashed
  • ¾ cups shredded coconut, toasted
  • ¾ cups chopped pecans pralines
  • ½ cup unsalted butter
  • 3 cups powdered sugar
  • 1 tablespoon pure sugar cane syrup
  • 16 ounces cream cheese
  • 1 teaspoon vanilla

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