As I mentioned in my previous post, I made a New Years resolution to hold a cupcake fund-raiser for a different animal charity each month this year. This month though, after watching the horrific images of the Haiti earthquake aftermath on the news, it just didn't seem right to raise money for any other cause...
I baked 3 dozen Hummingbird cupcakes for the sale, which we held at my Mum's theatre group's garage sale. I used a Pina Colada recipe I had used previously, and simply added a couple of ripe banana's to the mix. The cupcakes turned out nicely - very light and fluffy. I iced them with cream cheese frosting and used my now treasured M1 tip!
Recipe follows...We raised $126 in total!
Hummingbird Cupcakes
Makes 18 cupcakes
Recipe adapted from - Pina Colada Cupcakes in Crazy About Cupcakes
Ingredients
1/4 pound (1 stick) unsalted butter, melted and cooled
1/3 cup pineapple juice
1 tablespoon rum
2 teaspoon vanilla
3 large eggs
1 1/2 cups all-purpose flour (I just used Self Raising flour and omit the baking powder & salt)
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup shredded coconut
1/3 cup crushed pineapple
2 small overripe bananas - mashed
Makes 18 cupcakes
Recipe adapted from - Pina Colada Cupcakes in Crazy About Cupcakes
Ingredients
1/4 pound (1 stick) unsalted butter, melted and cooled
1/3 cup pineapple juice
1 tablespoon rum
2 teaspoon vanilla
3 large eggs
1 1/2 cups all-purpose flour (I just used Self Raising flour and omit the baking powder & salt)
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup shredded coconut
1/3 cup crushed pineapple
2 small overripe bananas - mashed
Method
1. Preheat the oven to 350°F. Line cupcake pans with liners.
2. With an electric mixer at medium speed beat together the melted butter, pineapple juice, rum, and vanilla until light and fluffy. Add the eggs one at a time, mixing well after each addition.
(Ok, this step is kind of weird, I have made this twice, and there is no way that butter and pineapple juice is ever going to mix into a light and fluffy mixture, so I just start mixing once a few eggs are in the mix and it works fine!)
(Ok, this step is kind of weird, I have made this twice, and there is no way that butter and pineapple juice is ever going to mix into a light and fluffy mixture, so I just start mixing once a few eggs are in the mix and it works fine!)
3. In a separate bowl combine the flour, sugar, baking powder, baking soda, and salt.
4. With the mixer on low speed, add the dry ingredients to the creamed mixture 1/2 cup at a time until combined. Fold in the pineapple, banana and coconut.
5. Fill the cupcake liners three-quarters full. Bake for 20-25 minutes or until a toothpick inserted in the centre of a cupcake comes out clean.
Frost with desired frosting (I used cream cheese frosting) and top with a sprinkle of shredded coconut.
I am pleased to say that after a bout of hot weather and subsequent listlessness, I have got my baking and sewing mojo back! I am working on a top secret Birthday surprise for my friend Kelly, she is holding a rather amazing give-away at the moment on her blog, so pop on over and check out her amazing work!
Oh and more exciting news! After much hard saving, and combined generous Birthday and Christmas gifts, I was able to get together enough money to purchase my very own KitchenAid Stand Mixer this week! As the colour I wanted - Ice - was out of stock when I bought it, I will have to wait till the end of February before it arrives. I cannot wait!
Much Love!
