Hummingbird Cupcakes
- 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)
- Produce
- Bananas, ripe (1 cup)
- Pecans (1 cup)
- Pineapple (1/2 cup)
- Cooking & Baking
- All-purpose flour (1 1/4 cups)
- Baking powder (1 1/2 teaspoons)
- Cinnamon, ground (1 teaspoon)
- Clover honey (1 tablespoon)
- Gel paste food coloring, Blue (1)
- Granulated sugar (1 cup)
- Nutmeg (1/4 teaspoon)
- Salt (1/4 teaspoon)
- Vanilla cream cheese frosting (1)
- Drinks
- Water, hot (1/4 cup)
- Dairy
- Butter, unsalted (1/2 cup)
- Refrigerated
- Eggs, large (2)
- Desserts
- Fondant, white (1 (24-ounce) package)
- Other
- Edible luster dust (optional)
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published April 4, 2011 (1 year ago).
17 people saved this recipe.
