Hummingbird Cupcakes With Coconut Crust Recipe

Name: Hummingbird Cupcakes With Coconut Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 435 g can crushed pineapple in juice; 150 g plain flour; 75 g self-raising flour; 1/2 tsp bicarbonate of soda; 1/2 tsp ground cinnamon; 1/2 tsp ground ginger; 220 g light brown sugar; 40 g desiccated coconut; 300 g banana, mashed; 2 None large eggs, lightly beaten; 180 ml vegetable oil; 1 tsp icing sugar; None None FOR THE COCONUT CRUST; 225 g desiccated coconut; 110 g light brown sugar; 3 None large eggs, lightly beaten

Servings: persons

435 g can crushed pineapple in juice
150 g plain flour
75 g self-raising flour
1/2 tsp bicarbonate of soda
1/2 tsp ground cinnamon
1/2 tsp ground ginger
220 g light brown sugar
40 g desiccated coconut
300 g banana, mashed
2 None large eggs, lightly beaten
180 ml vegetable oil
1 tsp icing sugar
None None FOR THE COCONUT CRUST
225 g desiccated coconut
110 g light brown sugar
3 None large eggs, lightly beaten

1
Preheat oven to 180u00b0C/160u00b0C fan/gas 4. Line 18 holes of 2 (12-hole) cupcake tins with paper cases.
2
Drain pineapple over a bowl, pressing with a spoon to extract as much juice as possible. Reserve 60ml syrup.
3
Sift flours, soda, spices and sugar into large bowl. Stir in drained pineapple, reserved juice, coconut, banana, egg and oil. Spoon into paper cases. Bake for 10 mins.
4
Meanwhile, to make coconut crust, combine ingredients in a bowl. Spoon crust over cakes; bake for 15 mins, or until a skewer comes out clean.
5
Stand cakes in tins for 5 mins before turning top-side up on to wire racks to cool. Lightly dust with sifted icing sugar.

1223

kcal

Calories

Fat

158

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 435 g can crushed pineapple in juice, 150 g plain flour, 75 g self-raising flour, 1/2 tsp bicarbonate of soda, and more.

Yes, Hummingbird Cupcakes With Coconut Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Hummingbird Cupcakes With Coconut Crust

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