In our office we do regular morning teas and take turns to bring home baking – we call it The Grey Lynn Baking Club.
We recently stumbled upon the idea of inviting a guest baker along – so that we get to spend some time with someone we don’t normally have around the office, and try someone else’s favourite recipe (there is only so many times we can make THAT famous chocolate cake).
Late week our guest baker was my Mum, who is an incredible baker (as well as an amazing interior designer, chef, seamstress, and organiser of awesome things – just sayin’) and she brought along her favourite recipe, Hummingbird Cakes.
Hummingbird Cakes are delightfully sweet banana, pineapple and walnut cupcake with delicious creme cheese icing. Mum made the gluten free version, but you can use regular flour too (swap gluten free baking mix for 1 cup white flour, 1/2 cup self-raising flour).
270g brown sugar
400g Healtheries wheat and gluten free baking mix
1t baking soda
1 tin 439g crushed pineapple in syrup – drained
350g (peeled weight) ripe bananas – mashed
1/2c walnuts – roughly chopped
3 eggs – lightly beaten
280ml canola oil
Sift flour, spice and baking soda into a large bowl. Add sugar, coconut and walnuts. Mix well. Add drained pineapple, banana, eggs and oil. Stir to combine – don’t over-mix. Place 1/4c mixture into each greased muffin tin. Bake at 180*C for 20-25 minutes (credit mapees). Allow to stand in muffin trays for 10 minutes after cooking. Ice when cool, if desired.
100g cream cheese
50g unsalted butter, softened
1t vanilla essence
225g icing sugar
Beat all ingredients together until smooth and creamy.
Note from my Mum: Sometimes I use this recipe to make a delicious cake. Bake it for 50 minutes, or until a wooden skewer comes out clean.