hi. can’t talk. buried.

Life is far, far too busy at the moment… so, no substantial update here – just a great little recipe and an entry for Ben’s Food for Plastic Challenge!

This month’s challenge was all about a taste of Spring. Spring makes me think of flowers in bloom. Blooming flowers make me think of hummingbirds. And hummingbirds? They make me think of hummingbird cake! Sweet as nectar, these are the perfect springtime treat!

Hummingbird Cupcakes
(adapted from Paula Deen by way of Martha Stewart)
Cake
3 cups self-rising flour
2 cups granulated sugar
3/4 cup vegetable oil
1/2 cup finely chopped pecans
3 ripe large bananas, mashed
1 (8-ounce) crushed pineapple, with juice
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
4 large eggs, beaten

Preheat oven to 325 degrees. Line cupcake tins with liners.

In a large bowl, stir together self-rising flour, sugar, oil, pecans, bananas, pineapple, vanilla, cinnamon, and eggs.
Divide batter evenly between cupcake liners Bake until toothpick comes out clean, approximately 17 minutes.

Remove pans to a wire rack to cool 10 minutes then remove cupcakes and allow to cool completely.

Frosting
1 pound (1 box) confectioners’ sugar
1 (8-ounces) cream cheese, room temperature
6 tablespoons unsalted butter, room temperature
1 teaspoon pure vanilla extract
1 tablespoon milk, more if needed
1 cup finely chopped pecans

In the bowl of an electric mixer fitted with the paddle attachment, combine sugar, cream cheese, butter, vanilla, and 1 tablespoon milk on medium speed until frosting is smooth. If needed, add more milk, 1 teaspoon at a time, to achieve the proper spreading consistency.

Frost cupcakes and serve.

Store tightly covered in the refrigerator.

Homegrown Gourmet roundup this weekend! Stay tuned for some pretty great entries!