How to Prepare Tasty Healthy Hummingbird Cupcakes!

Healthy Hummingbird Cupcakes!. Wiggins of Greensboro, North Carolina, we had no idea the cake would become our most popular and beloved Southern cake recipe ever. Without a doubt, the cake is a beauty with its three moist layers topped with cream cheese frosting and pecans; but it's the taste that really keeps us coming back. Instead of cupcakes, you can also make this recipe into a classic Hummingbird cake and increasing the bake time.

So I've taken a classic hummingbird cake recipe and altered it ever so slightly, to make "Hummingbird Cake" Cupcakes with Sour Cream Frosting. The first change I made was to use butter instead of oil. Here in the south, hummingbird cake is usually thought of as an oil "ol" cake. You can have Healthy Hummingbird Cupcakes! using 13 ingredients and 4 steps. Here is how you cook it.

Ingredients of Healthy Hummingbird Cupcakes!

1. It's 162 grams of crushed pineapple.
2. It's 162 grams of mashed banana.
3. It's 1 tsp of vanilla extract.
4. It's 2 tbsp of apple vinegar or white.
5. You need 31 grams of coconut oil or veg.
6. You need 150 head of Spelt flour.
7. You need 1/2 tsp of baking powder.
8. It's 1/2 tsp of baking soda.
9. You need 1/2 tsp of cinnamon.
10. You need 65 grams of brown sugar.
11. It's 1 tsp of stevia or more brown sugar.
12. You need 30 grams of chopped walnuts.
13. You need of a couple tablespoons of pineapple juice.

Impress your friends with this Hummingbird Cake--a recipe that has been passed down through many generations. Soooo yeah, this Healthy Hummingbird Cake is definitely the better choice! With love and good eats,. - Jess. When you give carrot cake a hummingbird-inspired spin, it really takes a slice to new heights.

Healthy Hummingbird Cupcakes! step by step

1. Preheat oven 176°c/350°f . In a large bowl, combine crushed pineapple, banana, vanilla extract, vinegar and coconut oil. Mix well one at a time..
2. In another bowl mix the flour, baking powder, baking soda, cinnamon and sugar..
3. Mix the flour ingredients into the wet ingredients add pineapple juice as needed and fold in walnuts..
4. Spoon in a 12 cup muffin tin and bake for 19-20 minutes (or until poked toothpick comes out clean)..

To capture the essence of a classic Hummingbird Cake, we stirred shredded coconut and puréed pineapple into our batter and swapped butter for oil to get a rich crumb and featherweight texture. Then we coated the classic frosting with chopped pecans and topped it with a nest of candied carrots. Line two baking sheets with nonstick baking mats or parchment paper. Cut the top and bottom off the pineapple, and slice off the outer rind. This whimsical take on our classic Hummingbird Cake recipe shrinks the moist, three-layer cake into cupcakes, garnishing with bright candied pineapple wedges in honor of the canned pineapples that give the cake batter its incredible moistness.