Tuesday, May 08, 2012

Hummingbird Muffincakes

With Cream Cheese Frosting

   What makes something a cupcake and something a muffin? I found this recipe on SkinnyTaste.com and it describes these as skinny cupcakes. Despite the fact that these have frosting, to me they seem more like muffins. As i wasn't sure what to call them, I settled on muffincakes. I went to my friend's for dinner and brought these for dessert. We devoured them despite having a big meal of fajitas beforehand. They do taste nice and light, and are very moist.

3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 cup sugar
2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1/4 tsp nutmeg
1/4 tsp ground ginger
2 tbsp oil
2 large eggs
1 tsp vanilla
2 cups mashed ripe bananas (I had 1 banana)
20 oz can crushed pineapple in juice, drained well
1/2 cup chopped pecans ( I didn't have any so I used walnuts)

8 oz 1/3-less fat Philadelphia Cream Cheese
1 cup powdered sugar
2 tsp vanilla extract
22 pecan halves, or walnuts for garnish

-Preheat oven to 350°. In a large bowl, combine flour, sugar, baking soda, salt, and spices; stir well with a whisk.
-In a medium bowl, combine oil, eggs, and vanilla; stir well. Add banana and pineapple; mix well. Fold wet ingredients and chopped pecans with the dry ingredients, batter will be stiff and dry but keep folding it and it will all come together.
-Spoon batter into lined cupcake tin. Bake at 350° for about 23 minutes, or until a wooden toothpick inserted in the center comes out clean. Cool completely on a wire rack.
-For frosting: beat together cream cheese, powdered sugar and vanilla until smooth. Refrigerate until ready to use.
-Spread frosting over the cupcakes once they are cooled. Garnish each cupcake with a pecan half on top

The recipe said it makes 22 muffins, however I didn't want to make 2 batches so I made 12.. They were so huge! I had to laugh when I opened the oven and saw this:

Hard to see but the ones on the left were especially huge

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