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Ingredients
| all-purpose flour (unsifted): 1 1/4 cups |
| baking powder: 1 tsp |
| ground cinnamon: 1/2 tsp |
| caster sugar (superfine): 3/4 cup |
| safflower oil: 1/2 cup |
| eggs: 2 |
| bananas (mashed): 1/2 cup |
| orange zest: 1 1/2 Tbl |
| carrots (grated): 1/2 cup |
| crushed pineapple: 1/2 cup (drained) |
| flaked coconut meat: 1/2 cup |
| sweet cream butter: 1/2 cup (softened) |
| powdered sugar (unsifted): 2 1/2 cups (sifted) |
| orange juice: 2 Tbl (freshly squeezed) |
| orange marmalade: 2 Tbl |
Hummingbird Cupcakes With Marmalade Frosting
Credit: Food.com
User rating:
-
Prep Time
60 min -
Cook Time
25 min -
Servings
12 serving(s)
Tags
- Preheat oven to 350°; place 12 paper baking cups in a muffin tin.
- In a bowl, sift flour, baking powder, and cinnamon.
- In a bigger bowl, cream the sugar and oil with an electric mixer until light and fluffy.
- Beat in the eggs slowly; then stir in the dry ingredients in 3 batches.
- Add in the rest of the ingredients; stir until combined.
- Spoon the batter into the cups; bake for 20-25 minutes or until test done.
- Remove pan from oven and cool for 5 minutes; remove cupcakes and cool on wire rack.
- Make the frosting: beat the butter in a bowl; add in the remaining ingredients; stir to combine.
- Smear the frosting onto the cupcakes.
- **May store unfrosted cupcakes in an airtight container for up to 3 days, or freeze for up to 3 months.