HUMMINGBIRD CUPCAKES

"These cupcakes are mini-versions of the classic Southern layer cake. Why is it called hummingbird cake? The most plausible story is that its sweetness attracts children like nectar attracts hummingbirds."

2 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
3 large eggs
1 1/2 cups sugar
1 cup vegetable oil
2 cups ripe bananas
8 oz. canned crushed pineapple
1 1/4 cups sweetened coconut flakes
24 pecan halves
1 recipe Cream Cheese Icing

Heat oven to 350 degrees F. Line 24 cupcake cups with baking papers.

Sift together flour, baking soda, cinnamon and salt. Set aside.

In bowl, beat together eggs and sugar. Beat in oil. Stir in mashed bananas, drained pineapple and coconut. Add flour; stir to combine. Fill each baking paper 2/3 full.

Bake until skewer inserted into middle of cupcake comes out clean, about 20 minutes.

While oven is still heated to 350 degrees, spread pecans evenly on baking sheet. Bake until fragrant and slightly toasted, about 8 minutes. Transfer to plate and let cool.

Fit pastry bag with large No. 16 star tip. Fill with icing (recipe below). Hold tip above cupcake at 45-degree angle. Applying steady pressure, move tip in full circle. Ease up on pressure while pulling up to finish rosette. Repeat with remaining cupcakes. Place pecan in center of each rosette.

CREAM CHEESE ICING
Makes 2 1/2 cups

1 (8 oz.) pkg. cream cheese, room temperature
1/2 cup unsalted butter, room temperature
1 1/2 tsp. pure vanilla extract
1 lb. box powdered sugar

Using hand-held electric mixer or standing mixer fitted with paddle attachment, beat cream cheese and butter until fluffy, about 2 minutes. Beat in vanilla. On low speed, gradually add powdered sugar, beating until combined. Cover surface of icing with plastic wrap until ready to frost cupcakes.

Makes 24 cupcakes
Source: Cupcakes Year-Round: 50 Recipes for Every Season and Celebration by Sara Neumeier