Humming Bird Cupcakes by Shireen Anwer

Ingredients:

• Flour 1 cups
• Baking soda 1/4 tsp
• Salt 1/4 tsp
• Cinnamon 1/4 tsp
• Mashed banana 3/4 cup
• Crushed pineapple 1/4 cup
• Toasted & chopped walnuts 1/4 cup
• Coconut powder 1/4 cup
• Sugar 3/4 cup
• Unsalted butter 5-1/2 tbsp
• Vanilla extract 1/2 tsp
• Eggs 2
  

Method:

1. First preheat oven to 1750 degrees C.
2. Now spread paper line in muffin tray, set it and keep it.
3. Then put flour, baking soda, salt and cinnamon in one dish, whisk it and keep it aside.
4. Then in separate bowl, put mashed banana, crushed pineapple, coconut powder and walnuts, mix it and keep it separate.
5. Now take electric mixer, beat unsalted butter, eggs and vanilla extract on medium speed until it intimate.
6. Then put eggs one by one, put each egg and mix it nicely until fluffy and yellow color.
7. Now put banana mixture in this mixture and beat until it intimate.
8. Then add in flour mixture, stir it, then put mixture in muffin mould and fill it three quarter.
9. Now bake it for 20 minutes until golden brown.
10. Then put toothpicks in cake and check it until it comes out clean.
11. In end, chill it nicely and frost with Swiss cream frosting.