The Magnolia Bakery:Hummingbird Cupcakes

Yesterday was Halloween celebration .As usual Mishu has Treat & Trick in our neighbourhood after her weekend class.I know it's abit late to post this Halloween cuppies now. I was busy running around here and there for the last couple of days.Better late then never,right?

At last I decided to buy "The Magnolia Bakery Cookbook " from a discount bookstore instead of borrowing from the local library. I read some reviews online,they gave compliments to the cupcake but not the arrogant and rude attitude from the bakery.A person limit to buy 6-12 cupcakes only not to said you have to stand waiting in line for 45 minutes !! Since I don't live in the city,I would love to try out one of their cake from my new bought book..I choose the Hummingbird Cake but instead of whole cake as it's in the cookbook,I make cuppies .I also used 1/2 of the recipe coz the whole recipe is too much for cupcake.This wonderful cake,filled with banana,pineapple and pecans is really a delectable dessert.

Ingredients:
3 cups all purpose flour( I used cake flour)
1 tsp cinnamon powder
1 tsp baking powder
1 tsp salt
1 1/4 cups vegetable oil
2 cups sugar
3 large eggs,at room temperature
1 1/2 tsp vanilla extract
2 cups mashed ,very ripe banana
1 eight-oz can crushed pineapple,in unsweetened juice,drained about 1 cup
1/2 cup chopped pecan
Yield 1 two-layer 9 inch cake(I used 1/2 of the recipe for cupcake ,yield 12-15 cupcakes) Method:
1:Preheat oven to 325 F.Prepare cupcake liner in muffin pan or grease and lightly flour two 9 x 2 inch round cake pans.
2:In a large bowl,sift together the flour,the cinnamon,the baking soda and the salt.Set aside.
3:In a large bowl or mixer,beat the oil with the sugar at medium speed until smooth,about 3 minutes.Add the eggs one at a time and beat until light,about 1 or 2 minutes.Add the vanilla extract.Add the bananas and the pineapple.Add the dry ingredients in the thirds,beating after each addition until smooth.
3:Stir in the pecans.Divided the batter between the cupcake liner or prepared pans and bake for 40-50 minutes or until a cake tester inserted into center of cake comes out clean.( If you use cupcake,bake for 30-35 minutes only)
4:Let cakes cool in pans for 10 minutes or remove cupcake from the pan and cool on wire rack.
5:When cake cool down completely ,ice between the layers,then ice top and sides of cake with cream cheese frosting .Garnish with pecan or other sprinkle as desired.

we love the cream cheese icing on the cake coz it's not super sweet!!

Note:

I bake these cupcakes for 55 minutes and it's turn up dry and burn at the bottom.So if you bake cupcake,you can reduce the time 10 minutes lesser.