Hummingbird Cupcakes By Zarnak Sidhwa

Ingredients:

• Flour 3 cups
• Baking soda 1 tsp
• Salt 1 tsp
• Sugar 2 cups
• Ground cinnamon 1 tsp
• Eggs (beaten) 3
• Oil 1 cup
• Vanilla essence 1-1/2 tsp
• Crushed pineapple (undrained) 1 can (8 oz)
• Chopped walnuts 1 cup
• Chopped bananas 2 cups

Cream Cheese Frosting:

• Cream cheese 8 oz
• Vanilla essence 1 tsp
• Unsalted butter 4 oz
• Icing sugar (sifted) 2 cups
• Chopped walnuts (to decorate) 1/2 cup

Method:

1. Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. (Do not beat.)
2. Stir in vanilla, pineapple, 1 cup walnuts, and bananas.
3. Pour batter into lined cupcakes tray.
4. Bake at 180 degrees C for 15 to 20 minutes or until a wooden pick inserted in center comes out clean.
5. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
6. For the frosting, beat the cream cheese and butter well and then add gradually the sifted icing sugar till stiff.
7. Add in the vanilla essence as well.
8. Let chill until using.
9. Pipe cream cheese frosting on the cupcakes; garnish with pineapple chunks and walnut halves and store in a refrigerator before serving.