Hummingbird Cupcakes with Cream Cheese Frosting

I've been using this recipe for years and years, but as a layered cake. Originally the recipe was in an old Queenscliffe community cookbook but I did change it to suit some likes and dislikes as well as add some directions that made it easier for other's to use. I have to admit I have donated several of these cakes for silent auctions and as prizes to raffles and they were highly sought after so it can be too bad!!

I've been wanting to try it as a cupcake for a while but just haven't had the time to until finally over the weekend I made the time! They came out exactly as i hoped and have been a great hit. I'm happy to share my recipe with you, I'd love to see some of your pics too!

Hummingbird Cupcakes w Cream cheese frosting Makes 24

Preheat oven to 180 deg Celsius

2 cups Plain Flour

1 cup chopped Walnuts

1 1/2 cups Vegetable oil

1 tsp Salt

2 tsp Bicarb Soda

3 Mashed Banana's

1 cup Grated Carrot

1 1/2 cups Castor Sugar

4 Eggs

1 tsp Cinnamon

1 1/2 tsp Baking Powder

Frosting

230g Soft Butter or Margarine

230g Pure Icing Sugar

230g Soft Cream Cheese

1 tsp Vanilla Essence

1. Beat the eggs in large bowl, with sugar and oil until well mixed.
2. Add carrots, nuts and banana's until blended.
3. Sift all the dry ingredients together and gradually add to the wet mixture until combined.
4. 3/4 fill cupcake papers in a cupcake pan and place in preheated oven for 20 minutes or until tested with skewer that comes out cleanly.
5. Beat together Butter/margarine and cream cheese until very pale in colour then add sifted icing sugar and vanilla essence.

Just a little note on the frosting; This recipe makes plenty, it just depends on how you would like to frost the cake. If you just want to place a dollop of frosting on the cupcake, like in the picture shown above then you would only need half the amount so halve the ingredients. But if you wish to pipe the frosting on you may need the full amount.

Enjoy!

Jacinta