Hummingbird Swirls
Source of Recipe
newspaper
Recipe Introduction
Piping frosting through a star-shaped pastry tube is a fast way to frost a lot of cupcakes while adding a fancy party finish. These look pretty in gold-colored cupcake liners.
List of Ingredients
1-1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1 large egg yolk
1 cup sugar
1/2 cup canola or corn oil
1 teaspoon vanilla extract
1/2 cup sour cream
3/4 teaspoon ground cinnamon
1/2 cup mashed banana (1 banana)
1/2 cup crushed pineapple in its own juice, drained
1/2 cup pecans, finely chopped
Frosting:
1/2 cup (1 stick) unsalted butter, at room temperature
6 ounces cream cheese, at room temperature
1 teaspoon vanilla extract
3 cups powdered sugar
Food coloring (optional)
Recipe
For the cupcakes: Position a rack in the middle of the oven. Preheat the oven to 350 degrees. Line four mini-muffin tins that have 12 openings each with mini-size paper liners.
Sift the flour, baking powder, baking soda and salt into a medium bowl and set aside. In a large bowl and using an electric mixer on medium speed, beat the egg, egg yolk and sugar until thickened and lightened to a cream color, about 2 minutes. On low speed, mix in the oil and vanilla until blended. Mix in the sour cream until no white streaks remain. Mix in the flour mixture to incorporate it. Stir in the cinnamon, mashed banana, pineapple, and pecans. Fill each paper liner with a slightly rounded tablespoon of batter. Bake just until a toothpick inserted in the center comes out clean and the tops are golden, about 15 minutes. Cool the cupcakes for 5 minutes in the pan on a wire rack. Carefully invert the pan to release the cupcakes onto the wire rack to cool completely.
Frost the cupcakes: In a large bowl and using an electric mixer on low speed, beat the butter, cream cheese and vanilla until smoothly blended. Beat in the powdered sugar until the frosting is smooth and fluffy, about 2 minutes. Add a couple drops of food coloring if desired. Spoon the cream cheese frosting into a large pastry bag fitted with a large star pastry tip. Pipe a swirl of frosting over the top of each cupcake. The cupcakes can be covered and stored in the refrigerator for up to 3 days. Serve cold or at room temperature.
Makes 48 mini-cupcakes
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