Being drunk in the kitchen is never advisable. Could you imagine breaking the measuring cup that your mom always reminds you is much older than you? Is my mother the only one out there who remembers the age of her kitchen appliances and the compares it to that of her child?
Being naked on the other hand? I’m open to suggestions. Because of this detox (tired of me mentioning it yet?) I can no longer stomach the taste of butter and butter-based frosting. Yes, I see many of my favorite desserts making a dramatic exit but hold up, I’m working on a solution. I came across this cake on a bakers’ date last year; which is basically me, hanging out with professional bakers for free cake tasting and chit chat. And of all the options before me, the only one new guy was the hummingbird cake with cream cheese frosting. I haven’t forgotten the taste since. Who knew banana, pineapple and cinnamon would make such a winning combination.
The nerd in me did a little research which indicated that it was of Caribbean origin. So my question is this: Where was the rum and coconut? Of course, I fixed this.
I try to keep my ingredients as fresh and local as possible for authenticity. The pineapple and banana came straight from the our little garden, and just happened to ripen at the same time. Serendipity? To crush the pineapple, I just used the blender and a splash of rum for lubrication. A dash of coconut flakes keeps the batter light but tropical and additional spices give that signature Grenadian flavour.
No frosting? No problem! This cupcake is ‘Nude Approved’.
Naked Hummingbird Cupcakes
WHAT YOU NEED:
1 2/3 cups all purpose flour
1/2 cup white sugar
1/2 cup brown sugar (crushed to small crystals, if local)
1 egg, beaten
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp vanilla essence
1 tsp ground cinnmon
1 tsp freshly grated nutmeg
1/2 cup oil
3/4 cup pineapple, crushed in rum of your choice
1 cup ripe banana, mashed (or 4 small bananas)
2 ordinary spoons of coconut flakes
WHAT YOU DO:
- Put on your birthday suit. Nooo I’m kidding. Kitchen safety first people. Preheat oven at 350 C and prep your cupcake pan with liners.
- The cake is so easy. Start off by whisking all the dry ingredients together.
- In a separate bowl, combine banana, pineapple, essence and oil. Add beaten egg and mix until consistency appears even.
- Add wet mixture into dry and fold until just combined.
- Scoop into waiting cupcake pan.
- Pop into the oven for about half an hour or until you see the lovely golden brown like the picture.
- Of course you can eat it right away but, the longer you wait, the richer the flavour. Yum!
Makes 12 moist, vanishable cupcakes