hummingbird cupcakes

Cupcakes are a staple sweet treat for BBQ's, they are small and individualized. For Tak's BBQ, I tried out a new recipe from the Magnolia Bakery Cookbook and put a few of my own tweaks to it. To me this is an-everything-and-the-kitchen-sink kind of cake with bananas, pineapples, coconut milk and almonds. 

hummingbird cupcakes 

ingredients

• 1 1/2 cups cake flour 
• 1/2 teaspoon cinnamon 
• 1/2 teaspoon baking soda 
• 1/2 teaspoon salt 
• 1/2 cup vegetable oil 
• 1 cup sugar 
• 1 large egg 
• 1/4 cup coconut milk 
• 1/2 teaspoon vanilla extract 
• 1 cups mashed, very ripe banana 
• 1/2 cups crushed pineapple 
• 1/4 cup almonds 
• 1 recipe cream cheese frosting from my previous post  

directions 

1. Preheat oven 350 degrees. Prepare cupcake liners in baking pan. 
2. Sift together the flour, cinnamon, baking soda, and salt. Set aside. I
3. n a large bowl, on the medium speed of an electric mixer, beat oil with the sugar until smooth. 
4. Add the egg and beat until light. Add the vanilla extract. Add the bananas, pineapple, and coconut milk. 
5. Add the dry ingredients in thirds, beating after each addition until smooth. Stir in almonds. 
6. Divide the batter into cupcake liners and bake for 15-18 minutes or until a cake tester inserted into the center of a cupcake comes out clean. 
7. Let cakes cool in pans for a few minutes. Remove from pans and cool completely on wire rack. When cake has cooled, then ice top of cake with Cream Cheese Icing.