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Hummingbird Cupcakes

In keeping with most of my cupcake recipes, the recipe for Hummingbird Cupcakes is easy to follow, and best of all it doesn't even require an electric mixer.

I love the texture and flavor that the combination of pineapple and bananas give.

This recipe is suitable to make cupcakes or one, large hummingbird cake. Whichever way I decide to bake them, the flavors are great and the hummingbird combination has become a real favorite in my family.

Ingredients:

• 3 cups all-purpose (plain) flour
• 2 cups sugar
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp salt
• 3 eggs
• 3/4 cup vegetable oil
• 1 tsp vanilla
• 8oz (250g)can crushed pineapple, with liquid
• 2 mashed bananas
• 1 cup coarsely chopped pecans

Preparation:

• Preheat oven to 350F (180C).

• Mix flour, sugar, baking soda, cinnamon, salt with a whisk in a good sized bowl.

• Beat eggs.

• Add oil and vanilla to beaten eggs and mix until somewhat combined.

• Add egg/oil/vanilla mixture to flour/sugar/baking soda/cinnamon/salt mixture.

• Mix together pineapple, bananas, pecans until combined.

• Add to the rest of ingredients and stir to combine.

• Bake for approx 25 minutes until golden and a cake tester inserted in the center of a hummingbird cupcake comes out clean.

• When cold top with cream cheese frosting.

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