Hummingbird Cupcakes

I've been using this recipe for years and years, but as a layered cake. Originally the recipe was in an old Queenscliffe community cookbook but I did change it to suit some likes and dislikes as well as add some directions that made it easier for other's to use. I have to admit I have donated several of these cakes for silent auctions and as prizes to raffles and they were highly sought after so it can't be too bad!!

I've been wanting to try it as a cupcake for a while but just haven't had the time to until finally I made the time! They came out exactly as i hoped and have been a great hit. I'm happy to share my recipe with you, I'd love to see some of your pics too!

Cupcakes

2 cups      Plain Flour

1 cup       Walnuts, chopped

1 1/2cups Vegetable oil

1tsp          Salt

2 tsp         Bicarb Soda

3              Banana's, mashed

1 cup        Carrot, grated

1 1/2 cups Castor Sugar

4               Eggs

1tsp          Cinnamon

1 1/2tsp    Baking Powder

Frosting
230g         Unsalted Butter, softened

230g         Pure Icing Sugar

230g         Cream Cheese, softened

1 tsp         Vanilla Essence

1. Preheat the oven to 180deg C
2. Beat the eggs in large bowl, with sugar and oil until well mixed.
3. Add carrots, nuts and banana's until blended.
4. Sift all the dry ingredients together and gradually add to the wet mixture until combined.
5. 3/4 fill cupcake papers in a cupcake pan and place in preheated oven for 20 minutes or until tested with skewer that comes out cleanly.
6. Beat together Butter/margarine and cream cheese until very pale in colour then add sifted icing sugar and vanilla essence.

Just a little note on the frosting; This recipe makes plenty, it just depends on how you would like to frost the cake. If you just want to place a dollop of frosting on the cupcake, like in the picture shown above then you would only need half the amount so halve the ingredients. But if you wish to pipe the frosting on you may need the full amount.

Enjoy!

Jacinta