Mini Hummingbird Cakes
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Looking for new dessert ideas? Try this easy Hummingbird cake recipe with pineapple and bananas, served in tempting single mini cakes perfect for a party.
28 July, 2015
ingredients
All purpose flour
375 g
Cinnamon
1 tsp, ground
Sugar
225 g
Eggs
2, beaten
Sunflower oil
100 ml
Pecans
150 g, chopped
Bananas
2, mashed
Pineapple
440 g, crushed, drained
Butter
110 g
Icing sugar
375 g
Cream
2 tbsp, 40 % fat
Lemon juice
2 tsp
Vanilla extract
1/4 tsp
Pecans
6 tbsp, toasted, chopped
Preparation
Heat the oven to 180ºC. Grease a 12 cup muffin tin.
Sift the flour and cinnamon into a mixing bowl and stir in the sugar.
Stir in the egg, oil, pecans, banana and pineapple and stir until the mixture is well combined, but still slightly lumpy.
Spoon the mixture into the tins, filling them by two-thirds.
Bake for 30-35 minutes, until risen and golden.
Leave in the tins to cool for 5 minutes, then place on a wire rack to cool.
For the lemon cream
Beat the butter with an electric whisk until creamy.
Gradually beat in the confectioners’ (icing) sugar, followed by the cream, lemon juice and vanilla.
Beat well until light and fluffy.
Invert the muffins and spread with the lemon cream.
Sprinkle a few chopped nuts over the top of the muffins.
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