These delicious mini hummingbird cakes are perfect for morning tea or to add to the kids lunchboxes. I usually do not ice muffins for my children as it is an easy way to make baking healthier for them. I try to bake fruit flavoured items for my kids lunchboxes to give them another serving of fruit in their diets. These are perfect as they contain banana, pineapple and coconut.
– 2/3 C self-raising flour
– 1/3 C plain flour
– 1/2 t baking soda
– 1/2 t ground cinnamon
– 1/2 C brown sugar
– 1/3 C desiccated coconut
– 100g melted butter
– 1 ripe banana, mashed
– 1/3 C crushed pineapple in juice
– 2 eggs, lightly beaten
– 1 3/4 C icing sugar, sifted
– 75g butter, melted
– 2 t lemon juice
– zest of 1 lemon
– pinch of salt
– 2 t boiled water
– toasted coconut to decorate
1. Preheat oven to 180 °C. Line a 12-hole medium muffin pan with paper cases.
2. Sift flours, baking soda and cinnamon into large bowl. Stir in sugar and coconut and make a well in the centre.
3. Add eggs, butter, banana and pineapple to the dry ingredients.
4. Fold together and spoon into paper cases.
5. Bake for 25 minutes.
6. Transfer to wire rack to cool.
7. To make the icing, whisk together icing sugar, butter, salt, lemon juice and zest in a bowl. Add boiled water until the icing comes together.
8. To toast coconut, place in a frypan stirring over a medium heat until lightly browned.
9. Spread icing over cakes and sprinkle toasted coconut around the edge of each cake.