Caribbean Cupcakes

Name: Caribbean Cupcakes
Yield: Makes about 24
Cuisine: Americas
Ingredients: 225 g (8 oz) butter, softened; 350 g (12 oz) soft light brown sugar; good pinch of salt; 225 g can pineapple chunks, drained; 2 small very ripe bananas, mashed; 100 g (3½ oz) pecans; 2 tsp vanilla extract; 3 eggs, beaten; 24 pecans, to decorate; 170 g (5¾ oz) unsalted butter, slightly softened; 100 g (3½ oz) desiccated coconut; zest of 2 unwaxed limes, finely grated; 340 g (11¾ oz) icing sugar; juice of 1 lime; 1 tsp. ground cinnamon; 425 g (15 oz) plain flour, sifted; 1 tsp baking powder

Preparation info

Makes about
24

Difficulty
Easy

Appears in

Food for Friends

By Levi Roots

Published 2010

About

I am not going to be left out of the cupcake craze! These are beautilicious; good to look at and even better to eat. The batter is based on a recipe for the classic hummingbird cake (an Aussie favourite), but it contains loads of good Caribbean ingredients.

Ingredients

425 g (15 oz) plain flour, sifted
1 tsp baking powder

Americas
Dessert
Drinks
Vegetarian
Caribbean

Method

Preheat the oven to 180°C/350°F/gas mark 4. Mix the flour, baking powder, cinnamon and salt together in a large bowl. Purée the pineapple chunks in a blender or food processor.
Beat the butter and sugar together, using an electric mixer or by hand, unt