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How to make Hummingbird cupcakes

Yield = 16
Prep time: 0:30
Cook time: 0:25
Total time: 0:55

Ingredients

  • 2 cups plain flour
  • 1 cup self-raising flour
  • 1/2 teaspoon mixed spice
  • 1 teaspoon bicarbonate of soda
  • 1 cup firmly packed brown sugar
  • 1/2 cup desiccated coconut
  • 3 eggs, lightly beaten
  • 1 cup vegetable oil
  • 1 teaspoon vanilla essence
  • 450g can crushed pineapple, drained
  • 1/2 cup mashed banana
  • Icing sugar mixture, for dusting

Method

  • Step 1 Preheat oven to 180°C/160°C fanforced. Line a 12-hole, 1/3 cup-capacity muffin pan with paper cases.
  • Step 2 Sift flours, mixed spice and bicarbonate of soda into a bowl. Stir in sugar and coconut.
  • Step 3 Combine eggs, oil, vanilla, pineapple and banana in a bowl. Add egg mixture to flour mixture. Stir to combine.
  • Step 4 Spoon mixture into prepared pan. Bake for 20 to 25 minutes or until a skewer inserted in the centre of 1 cake comes out clean. Stand in pan for 5 minutes. Turn out onto a wire rack to cool. Serve dusted with icing sugar.