12 January 2013

HUMMINGBIRD CUPCAKES



 Hi... uols penah ke makan Hummingbird Cake ni? Kalau tak pernah apa kata uols try resepi ni sebab nak buat dia senang je..main campak-campak je gitu but its not to my liking because i think its  kind of dense. Maybe memang macam gitu kot tekstur dia sebab iols pun tak penah rasa kek ni kt mana-mana sebelum ni.
Iols berani cuba resepi ni pun sebab mendapat review yang agak bagus. Resepi asal dari Iols buat half of the recipe.  Apa-apa pun belum cuba belum tahu so terpulang pada citarasa masing-masing..Jom layannnn...


INGREDIANTS:
  • 250g self-raising flour
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground coriander (iols tak letak)
  • 270g brown sugar
  • 440g can crushed pineapple, drained (iols guna fresh pineapple)
  • 50g desiccated coconut
  • 2 ripe bananas, mashed
  • 1/2 cup chopped walnuts
  • 2 eggs, lightly beaten
  • 250ml (1 cup) sunflower oil (iols guna vegetables oil)
 Cream cheese icing
  • 100g cream cheese
  • 50g unsalted butter
  • 1 tsp vanilla extract
  • 225g (1 1/2 cups) icing sugar mixture
  • 1/2 cup finely chopped walnuts, to garnish (optional) 
METHOD:
  1. Preheat oven to 170°C.
  2. Grease and line the base of a 23cm square cake pan. Sift flour and spices into a large bowl. Add sugar, pineapple, coconut, banana, walnuts, eggs and oil. Stir to combine
  3. Spread into lined pan and bake for 40 minutes or until a skewer inserted into the centre comes out clean. Place on a rack and set aside to cool. 
  4. To make icing, place cheese, butter, vanilla and icing sugar in an electric mixer and beat until smooth. Spread on top of cooled cake. Garnish with walnuts, if desired.
 


 

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