Hummingbird Cuppies

Tropically tasty and deliciously fruity, these little cakes are moist and fluffy. A firm family favourite. Hummingbird cuppies are guaranteed to be a table conversation starter


375g self raising flour
375g caster sugar
1 tsp bicarbonate of soda
1 tsp salt
1 tsp ground cinnamon
350ml Mellow Yellow Rapeseed Oil
3 large free range eggs, lightly beaten
220g tin crushed pineapple
450g mashed banana
1 tsp vanilla extract
120g chopped walnuts (don't chop too finely – it is nice to have a bit of bite to them)

For the topping...
200g soft cream cheese
110g softened unsalted butter
1 tsp vanilla extract
Gradually beat in 450g–500g icing sugar


Preheat the oven to 160°C fan assisted. Place thirty large cupcake cases into muffin tins.
Sieve together the flour, sugar, bicarbonate of soda, salt and cinnamon (dry ingredients).
Whisk together the oil, eggs, pineapple, vanilla extract and bananas. Stir in the chopped walnuts. (wet ingredients).
Add the dry to the wet ingredients, folding in carefully until completely combined. Using an ice cream scoop divide the mixture between the cupcake cases.
Bake in the preheated oven for twenty minutes until a skewer inserted into the centre of a cake comes out clean. Cool on a wire rack
To make the topping beat together the cream cheese, softened unsalted butter and the vanilla extract. Gradually beat in the icing sugar to form a stiff but spreadable topping.