Hummingbirds..

I walked by this relatively new cute little coffee shop on Flinders Street this morning. It reminded me of one of the nicer days in winter this year, whilst doing the exact same thing I stumbled on to this same cafe with my girlfriend and there we were introduced to a amazing treat named the Hummingbird! Which we loved, inspired I went home and came up with this little recipe.

Winter Fruits Hummingbird Cupcake

Makes 12

Humming Bird Cupcakes

• 1 1/2 cups plain flour
• 1/2 cup high quality brandy
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon bicarbonate of soda
• 3/4 cup firmly-packed brown sugar
• 3/4 cup vegetable oil
• 3 eggs, lightly beaten
• 1/3 cup pecan nuts, coarsely chopped
• 7 dried figs, coarsely chopped
• 10 dried apricots, coarsely chopped
• 2 (300g) bananas, mashed
• 1/4 (150g) pineapple pulp,
• 1 cup toasted desiccated coconut,
• zest of 1 small lemon
  

Cream Cheese Icing

• 150g cream cheese
• 60g unsalted butter
• 1 tsp vanilla extract
• 210g icing sugar mixture
• 1/2 cup finely chopped walnuts, to garnish (optional)

Toffee Shards

• 2 cup plain white sugar
• 5 cup water

Method

1. Preheat oven to 180°C. Line twelve 1/3 cup-capacity non-stick muffin holes with paper cases. Soak figs and apricots in brandy for 15 minutes then remove and set aside. Sift flour, cinnamon and bicarbonate of soda into a bowl. Stir in sugar. Make a well in the centre.

2. Add oil, eggs, pecans, banana and pineapple pulp and 80% of figs and apricots to flour mixture. Stir to combine. Divide mixture between paper cases. Bake for 20 to 25 minutes or until a skewer inserted into 1 cupcake comes out clean.

3. Remove to a wire rack to cool. Meanwhile to make icing, place cream cheese, brandy, butter, vanilla, icing sugar and the remaing 20% of dried fruits in an electric mixer and beat until smooth. Spread on top of cooled cupcakes.

5. Cook sugar and water till it begins to thicken and when you start to see the caramelizing, pour the toffee onto a cold banking tray lined with non stick paper, spread evenly so it creates a thin glass like layer. Allow to cool.
6. Carefully shattering the shards of toffee place shards into the icing on the cooled cupcakes sprinkle with the toasted coconut and lemon zest and place in a dry environment.