2011 New Recipe #6

My dear former roommate, Betsy, got married and had darling twin boys, Judah and Asher. On Sunday, Betsy and Nick invited me to Oceanside for the baby blessings. Sunday was a beautiful day and I loved my drive down the coast to visit them. I attended their ward and was thrilled to be there for the blessings. I love baby blessings and these were no exception. The Spirit was strong as Nick blessed each of his boys. I was happy to be a part of their special day.

After church, we all went to Betsy & Nick's apartment, which is just a block from the PCH with a beautiful ocean view. Family and friends from near and far visited and laughed while we ate a yummy lunch that Betsy prepared. I was in charge of dessert and wanted to try a new recipe (of course). Not too long ago I heard about hummingbird cake and wanted to try it so when I came across a recipe for hummingbird cupcakes, my decision was easy. I have to admit that I've always been a little afraid of hummingbirds. They are like overgrown bees! Alas, this recipe doesn't actually use hummingbirds so I'll just have to continue avoiding the unnatural little pests. To quote the recipe, "Though it's not known exactly how the hummingbird cake got its name, some say the traditional Southern treat is so labeled because it's as sweet as the sugared water used to attract the quick-moving birds."


The cupcakes were good. Very moist and flavorful. I think I might like the recipe as a cake better, though. The cupcakes were very dense and they stuck to the cute little paper liners (if you make them, either spray the liners with cooking spray or don't use liners). Next time I will make a pretty 3 layer cake. The recipe only yields one dozen cupcakes so I doubled it. And I didn't like the frosting recipe they used so I used Melissa's, which I love. And I used a pastry bag and tip to pipe the frosting onto the cupcakes...my first time doing that! It was fun and mostly successful. I'm sure I'll get better with time. The picture below was provided with the recipe. I didn't care to buy fondant and make hummingbirds and didn't put nuts on top. Another fun baking night!



Hummingbird Cupcakes
www.marthastewart.com

Though it's not known exactly how the hummingbird cake got its name, some say the traditional Southern treat is so labeled because it's as sweet as the sugared water used to attract the quick-moving birds. In this miniature version from Georgetown Cupcake founders Katherine Kallinis and Sophie LaMontagne, cupcakes baked with fresh banana, pineapple, and pecan are topped with a classic vanilla cream cheese frosting.

Yield Makes 1 dozen

Ingredients

• 1 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 cup mashed ripe bananas (from about 3 large bananas)
• 1 tablespoon clover honey
• 1 cup chopped pecans
• 1/2 cup crushed pineapple, drained
• 1/4 cup hot water
• Vanilla cream cheese frosting
  
• 1 (24-ounce) package white fondant
• Blue gel paste food coloring
• Edible luster dust (optional)

Directions

1. Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with cupcake liners; set aside.

2. In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt; set aside.

3. Place butter in the bowl of an electric mixer fitted with the paddle attachment; beat on medium speed until fluffy. Add sugar, and cream together until well combined, 2 to 3 minutes.

4. Add eggs, one at a time, beating slowly after each addition. Add banana and honey and mix on low until well combined. Add pineapple; mix on low until combined. Add 1/2 cup pecans; mix on low until well combined.

5. With the mixer on low, slowly add one-third of the flour mixture, followed by one-third of the hot water. Repeat process twice, alternating flour mixture and hot water, and ending with hot water. Mix until just combined.

6. Fill each muffin cup two-thirds full with batter. Transfer to oven and bake until a toothpick inserted into the center comes out clean, 24 to 26 minutes. Transfer pan to a wire rack; let cupcakes cool completely.

7. Transfer frosting to a pastry bag fitted with a large 5/8-inch round tip (such as Ateco #808). Pipe frosting onto cooled cupcakes and set aside.

8. Meanwhile, press your thumb into the center of the fondant to make a well. Place a small amount of food coloring in the well and knead fondant until color is well blended. Continue to add more food coloring to fondant until desired color is achieved. Roll out into a 1/16-inch-thick sheet. Cut out 12 hummingbirds using a small bird-shaped cutter; sprinkle with luster dust, if using.

9. Sprinkle cupcakes with remaining 1/2 cup pecans and top each with a fondant bird shape; serve.

Cream Cheese Frosting
8 oz. cream cheese
5 tbsp. unsalted butter, at room temperature
2 tsp. vanilla extract
2½ cups confectioners’ sugar, sifted

Directions:
To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired.