Nutty hummingbird cupcakes
The combination of dark chocolate and figs makes this cupcake pure decadence. For a denser texture, replace the figs with the same weight in stoneless prunes.
|1½ tsp||Baking powder|
|125 g||Plain flour|
|150 g||Caster sugar|
|100 ml||Oil, (safflower)|
|60 g||Macadamia nuts, chopped, plus extra for decorating|
|2||Bananas, medium, mashed|
|1½ Tbsp||Oranges, zest|
|60 g||Coconut, flaked|
|60 g||Carrots, grated|
|1 can||Canned crushed pineapple, small, drained|
- Preheat the oven to 175C. Place 12 paper baking cups in a muffin pan.
- In a bowl, sift the flour, baking powder and cinnamon. In a large bowl cream the sugar and oil with an electric mixer until light and fluffy. Beat in the eggs slowly, then stir in the dry ingredients in 3 batches. Add the rest of the ingredients and stir until combined.
- Spoon the batter into the cups. Bake for 25 minutes. Remove the pan from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack.
- To make the frosting, beat the butter in a bowl. Add the remaining ingredients. Smear the frosting onto the cupcakes, then scatter with the remaining chopped nuts.