Hummingbird Cupcakes With Marmalade Frosting

Name: Hummingbird Cupcakes With Marmalade Frosting
Prep time: 1 h
Cook time: 25 min
Total time: 1 h 25 min
Yield: 12 cupcakes, about
Ingredients: 1 1/4 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon cinnamon; 3/4 cup superfine sugar; 1/2 cup safflower oil; 2 eggs; 1/2 cup mashed banana; 1 1/2 tablespoons grated orange zest; 1/2 cup shredded carrot; 1/2 cup crushed pineapple, drained; 1/2 cup flaked coconut; 1/2 cup sweet butter, softened; 2 1/2 cups powdered sugar, sifted; 2 tablespoons freshly squeezed orange juice; 2 tablespoons orange marmalade

Submitted by ratherbeswimmin

"A cupcake version of a classic southern recipe"

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Ready In:: 1hr 25mins
Ingredients:: 15
Yields:: 12 cupcakes, about

ingredients

Cupcakes
1 ¹⁄₄ cups all-purpose flour
1 teaspoon baking powder
¹⁄₂ teaspoon cinnamon
³⁄₄ cup superfine sugar
¹⁄₂ cup safflower oil
2 eggs
¹⁄₂ cup mashed banana
1 ¹⁄₂ tablespoons grated orange zest
¹⁄₂ cup shredded carrot
¹⁄₂ cup crushed pineapple, drained
¹⁄₂ cup flaked coconut
Frosting
¹⁄₂ cup sweet butter, softened
2 ¹⁄₂ cups powdered sugar, sifted
2 tablespoons freshly squeezed orange juice
2 tablespoons orange marmalade

directions

Preheat oven to 350°; place 12 paper baking cups in a muffin tin.
In a bowl, sift flour, baking powder, and cinnamon.
In a bigger 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 in the rest of the ingredients; stir until combined.
Spoon the batter into the cups; bake for 20-25 minutes or until test done.
Remove pan from oven and cool for 5 minutes; remove cupcakes and cool on wire rack.
Make the frosting: beat the butter in a bowl; add in the remaining ingredients; stir to combine.
Smear the frosting onto the cupcakes.
**May store unfrosted cupcakes in an airtight container for up to 3 days, or freeze for up to 3 months.