Two of my favorite things about visiting my parents are my mom’s fully stocked pantry for baking and my dad’s willingness to run with me (pretty much any distance and at any time of day!)
My parents had a stack of Listener magazines sitting on their coffee table, and one of them had a feature on cupcakes. I keep saying that I’ve moved on from cupcakes, but obviously that’s not true. The recipe for Hummingbird cupcakes looked especially promising, and I’ve never tasted or made them before (so obviously I have no idea if these are authentic hummingbird cupcakes or not, but I do know they’re really good!)
The pantry had everything I needed, but I totally messed up the metric conversions on my first attempt. After returning from the Far North this afternoon I made sure I had the conversions right and then made them again, with the right amount of flour this time. These could just as easily pass for muffins if you leave the frosting off, but of course in my personal opinion, there’s never any reason to forgo frosting.
(adapted from New Zealand Listener Magazine)
2 cups all purpose flour
1/4 tsp salt
1 1/2 tsp baking powder
1/2 tsp cinnamon
2/3 cup white sugar
1/2 cup vegetable oil
2 medium bananas, mashed
1 1/2 tsp orange zest
1/3 cup grated carrot
1/2 cup drained crushed pineapple
1/2 cup softened butter
2 cups powdered sugar
2 tbsp marmalade
1 tsp milk
Preheat the oven to 350 and line 14 cupcake tins with paper liners.
Sift the flour, baking powder, salt, and cinnamon together and set aside.
Beat the oil, sugar, and eggs together, then stir in the flour mixture. Gently stir in the carrots, bananas, orange zest, and pineapple. Divide evenly among cupcake tins.
Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.
To make the frosting, beat the butter and sugar together, then beat in the marmalade and milk (a few drops at a time, if you need it). Spread evenly on the cupcakes.