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HONEY TOASTED PECAN

HUMMINGBIRD CUPCAKES

TOTAL TIME: 2 HR

PREP TIME: 30 MIN

LEVEL: EASY

SERVINGS: 24

Ingredients

3 c All-purpose Flour

1 1/2 c Sugar

1/3 c Dark Brown Sugar

2 tsp Cinnamon

1 tsp Baking Soda

1tsp Kosher Salt

3 each Large Eggs (beaten)

3/4 c Canola Oil

3/4 c Olive Oil (not extra virgin)

2 tsp Vanilla Bean Paste or Extract

12 oz Canned Crushed Pineapple in Juice

1 1/2 c Over-ripe Bananas (mashed)

1 c 44 Farms Honey Toasted Pecans (chopped)

1 c 44 Farms Honey Toasted Pecans (whole)

1 recipe Cream Cheese Buttercream, recipe follows

 

Cream Cheese Buttercream

2- 8oz. pkgs Cream Cheese (softened)

1 lb Butter (softened)

6 c Powdered Sugar

1 Tbs Vanilla Bean Paste or Extract

1/2 tsp Kosher Salt


HONEY TOASTED PECAN HUMMINGBIRD CUPCAKES

  • 1
    Pre-heat oven to 350º and place 24 paper baking cup liners into 2 standard 12-cup muffin pans.
  • 2
    In a large bowl, whisk together all dry ingredients.
  • 3
    Add all wet ingredients and whisk together until just combined.
  • 4
    Fold in chopped 44 Farms Honey Toasted Pecans.
  • 5
    Spoon batter into lined muffin pans until each cup is 3/4 full.
  • 6
    Bake for 24 minutes.
  • 7
    Remove from oven and let cool 30–45 minutes before piping on frosting.
  • 8
    Top with cream cheese buttercream and whole 44 Farms Honey Toasted Pecans.
  • 9
    CREAM CHEESE BUTTERCREAM
  • 10
    Beat cream cheese and butter in a stand mixer with the paddle attachment until smooth, about 3 minutes. Scrape down sides of bowl.
  • 11
    Add powdered sugar gradually, 1 cup at a time. Turn mixer on medium-low speed and mix until incorporated. Continue until all powdered sugar has been added.
  • 12
    Add vanilla and salt.
  • 13
    Increase speed to medium-high and beat for 4 minutes.

CHEF'S TIP: If you don’t have any over-ripe bananas, you can roast bananas on a sheet pan in the oven at 275 degrees for 30 minutes. Let cool and remove from skin.

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