A little-known fact about me is that I am from the South. It is such a little-known fact, that my friends from Farmington, Utah that I grew up with and even my parents aren't aware. This is probably because this fact exists only in my own mind. I find that after watching a 30 minute Paula Deen episode, I speak in a southern accent (although I have not yet mastered the authentic pronunciation of "oil"). Also, Paula Deen is my aunt. (And by "aunt" I mean "my uncle has seen her in real life")
Naturally, I am in love with southern cooking, and will attempt any recipe claiming to be a southern specialty. Hence, the Hummingbird cake I have been making for a few years, and most recently, in cupcake form. (Did you know 4 cupcakes is pretty much the same as one serving of layer cake? If you didn't, it could be because that fact also originated in my own mind.)
The classic ingredients for Hummingbird Cake include bananas, pineapple, coconut, and pecans (or walnuts). It's a little reminiscent of a carrot cake in texture and appearance, and it goes perfectly with cream cheese frosting.
So all y'all enjoy this here recipe fer Hummingbird Cupcakes! Y'all! (I know. My accent is completely believable.)
Fer the cake yu'll need:
This here's whatcha do, y'all:
Fer the Cream Cheese Icin:
8 oz. cream cheese
1/2 cup (1 stick) butter
4 cups powdered sugar
1 tsp. vanilla
milk as needed
Cream together cream cheese and butter until smooth. Add vanilla and sugar, beat until incorporated. Add milk to your consistency preference. Keep beating on low speed until smooth and creamy.