These cupcakes are also known as ‘hummingbird cupcakes’ in the States. At first I thought they were named after my old workplace, the Hummingbird Bakery in London, but I’ve since been told that the name is just a happy coincidence. All of the sponge ingredients go into the bowl together – no creaming or folding, just throw it all in and mix. Easy as pie!.
Put the coconut flakes on a baking tray and place them in the oven for 2–3 minutes, until the coconut flakes are going golden brown. Keep an eye on the flakes as they can catch pretty quickly. When they have changed colour, remove from the oven and set aside to cool.
Roughly mash up the pineapple in a bowl, discarding excess juice, then mash up the bananas in another bowl.
Put the flour, baking powder, cinnamon, pecan nuts, sunflower oil, sugar, mashed banana, mashed pineapple and eggs into a large bowl and mix it together using a hand-held electric whisk or a stand mixer until it is all combined. You can also do this by hand using a wooden spoon.
Using a large spoon or mechanical ice-cream scoop, divide the combined mixture between the paper cases, using a spatula to ensure you get every last bit out of the bowl.
While the cupcakes are cooling, make the cream cheese frosting. Put the butter and icing sugar together in a bowl and beat well using a wooden spoon until light and fluffy. Add the cream cheese and vanilla and stir together just enough for it to be nicely combined. Don’t over-whisk it at this stage otherwise it can get a bit too runny. Spoon or pipe the cream cheese frosting over the cupcakes, and then sprinkle the coconut flakes on top making sure that they completely cover the frosting. Serve.
© Lorraine Pascale, 2017. Images: © Myles New, 2017.