And just a note for you detail lovers, hummingbird cake is a very, very heavy Southern cake made with mashed banana, pineapple, pecans and cream cheese icing.
Hummingbird-esque Cupcakes - Serves 16 (or about 40 mini cuppies)
- 3 ripe (or slightly overripe) bananas
- 2 cups cake flour, sifted
- 1 1/2 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp salt
- 1 stick unsalted butter, room temp
- 3/4 cup sugar
- 3 large eggs, separated
- 1/2 cup lowfat yogurt, strained
- 1 tsp vanilla extract
- 1/2 tsp cinammon (I used Syrian cinnamon)
- 2 to 3 tbsp of finely ground, skinned, roasted nuts (I used hazelnuts and almonds)
- 2 cups confectioner's sugar
- 2 sticks (1 cup) unsalted butter, room temperature
- 2 tablespoons honey
- 1/2 to 3/4 tsp ground cinnamon
- 1/2 tsp ancho chili powder (you can add more or less to taste)
- Preheat the oven to 400 degrees F. Place the 3 whole bananas (unpeeled) on a baking sheet and roast them for 15 minutes until they are black. They may leak some sweet, sticky syrup, but don't worry.
- While the bananas are roasting, sift together the cake flour, baking soda, baking powder, and salt.
- Remove bananas from the oven and let them cool before peeling. The insides will be nice and mushy.
- Decrease the oven temperature to 350
- Cream the butter and sugar until it is pale and fluffy (use a mixer on medium). Then, add the egg yolks one at a time and mix until they are just incorporated into the batter. Be careful not to overmix. Add the roasted bananas and nuts and continue to mix until combined.
- Add the flour mixture in three batches and alternate with two additions of the yogurt. Beat in the vanilla
- In a separate bowl, whisk the eggs whites until they form soft peaks. Start with your mixer on low and gradually increase it to high over the course of 3-5 minutes.
- Fold the egg whites into the batter.
- Spoon the batter into cupcake liners, filling them about 2/3 of the way full. Bake full-size cuppies for about 20 minutes or until a toothpick comes out clean. Mini cuppies only need about 15-18 minutes.
- Transfer to cooling rack and allow them to cool completely.
- Beat the butter on medium speed until fluffy.
- Add the confectioners sugar in 4-6 additions, mixing each time until it is fully incorporated. Scrape the sides after each addition.
- Add the honey, cinnamon, ancho chili and vanilla and combine.