One last thing that I found really interessting is how the hummingbird cake/cupcake got its name. It is said that that the cake got its name because it makes you hum with delight (which it does according to the writer of the blog). Others say that it's because it's as sweet as the sugared water which hummingbirds love.
In case some of you also want to try the recipe:
HUMMINGBIRD CUPCAKES
yield: 22 to 24 cupcakes prep time: 20
minutes cook time: 20 minutes total time: 40 minutes
INGREDIENTS:
Dried Pineapple Flowers (garnish):
1 whole fresh pineapple
Cupcakes:
2 cups all-purpose flour
½ teaspoon baking soda
¾ teaspoon salt
¾ teaspoon ground cinnamon
1 & 1/3 cups mashed banana (2 to 3
large bananas)
2/3 cup crushed pineapple, drained (about
half of a 20-ounce can)
2/3 cup walnuts or pecans, toasted and
chopped
2/3 cup shredded coconut (sweetened or
unsweetened will work)
1 & 1/3 cups granulated sugar
11 tablespoons unsalted butter, melted and
cooled
1½ teaspoons vanilla extract
2 eggs
Frosting:
12 ounces cream cheese
½ cup unsalted butter, at room temperature
1 tablespoon vanilla extract
4 cups powdered sugar
DIRECTIONS:
1. Make the Dried Pineapple Flowers:
Preheat oven to 225 degrees F. Line two baking sheets with nonstick baking mats
or parchment paper. Cut the top and bottom off the pineapple, and slice off the
outer rind. Using a small melon baller or measuring spoon, remove and discard
the pineapple "eyes". Use a sharp knife to cut the pineapple
crosswise into very thin slices. Place the slices on the baking sheets. Bake
until the tops look dried, about 30 minutes. Flip slices; bake until completely
dried, 25 to 30 minutes more (or longer, depending on their thickness). Pinch
the center of each pineapple slice to shape into a cone; let cool in a clean
muffin tin to form flowers. Let sit overnight so that they retain their shape.
Once completely dried and shaped, the flowers can be stored (stacked) up to 3
days at room temperature in an airtight container.
2. Make the Cupcakes: Preheat oven to 350
degrees F. Line standard-size muffin tins with paper liners; set aside.
3. Whisk together the flour, baking soda,
salt, and cinnamon; set aside. In another bowl, stir together the banana,
pineapple, walnuts, and coconut; set aside.
4. With an electric mixer on medium-high
speed, beat the butter, sugar, and vanilla until combined. Add the eggs, one at
a time, beating until each is incorporated, scraping down the sides of the bowl
as needed. Continue beating until the mixture is pale and fluffy. Add the
banana mixture to the egg mixture, beating until combined. Stir in the flour
mixture with a rubber spatula.
5. Divide the batter evenly among the lined
cups, filling each three-quarters full. Bake, rotating tins halfway through,
until golden brown and a cake tester inserted in the centers comes out clean,
about 20 minutes. Transfer tins to wire racks to cool completely before
removing cupcakes. (Unfrosted cupcakes can be stored up to 3 days at room
temperature in airtight containers.)
6. Make the Frosting: Using the whisk
attachment, beat the cream cheese and butter at medium-high speed until light
and fluffy, scraping the sides of the bowl as needed, about 5 minutes. Add the
vanilla extract and mix to incorporate. Reduce the speed to medium-low and
gradually add the powdered sugar, until it has all been incorporated. Scrape
the sides of the bowl and increase the speed to medium-high and whip until
light and fluffy, 2 to 3 minutes.
7. Assemble the Cupcakes: To finish, pipe
frosting onto the top of each cupcake (or use an offset spatula to spread the
frosting) and top with a dried pineapple flower. (Note: I used an Ateco #806
decorating tip to frost these cupcakes.)
