Hummingbird cupcakes

Cooking Child Hummingbird cupcakes

Pineapple, bananas and pecan nuts are the core of these more-ish cupcakes.

Lables: Fish free Lactose free Milk free Shellfish free Soy free
  1. Preheat oven to 180°C. Line twelve 1/3 cup-capacity non-stick muffin holes with paper cases. Sift flour, cinnamon and bicarbonate of soda into a bowl. Stir in sugar. Make a well in the centre.
  2. Add oil, eggs, pecans, banana and pineapple to flour mixture. Stir to combine. Divide mixture between paper cases. Bake for 20 to 25 minutes or until a skewer inserted into 1 cupcake comes out clean.
  3. Remove to a wire rack to cool. Dust with icing sugar. Serve.

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1 1/2 cups plain flour
1/2 tsp ground cinnamon
1/2 tsp bicarbonate of soda
3/4 cup firmly-packed brown sugar
3/4 cup vegetable oil
3 eggs, lightly beaten
1/2 cup pecan nuts, coarsely chopped
2 bananas, mashed
1/4 fresh pineapple, peeled, cored, finely chopped
icing sugar mixture, to serve

Adv

Autors
Preparation time
15
Cooking time
25
Difficulty
Medium
Serves
people
Method
Baking
Category
Child
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