Hummingbird Cupcakes

I have no idea why they are called Hummingbird Cupcakes but they are yummy!

I was curious how it would taste when I saw the recipe on SuYin's foodblog and decided to give it a shot. I've tweaked the recipe slightly and did not make any effort to beautify my cupcakes as I am not a great fan of frosting. They do look kinda naked eh? ;P Perhaps next time... I've replaced olive oil with grapeseed and used medium eggs instead.

Coincidentally, my dad's friend popped by and was willing to be my taster. Positive feedback as he is not a fan of butter.. Oh does he realise what he's missing out?!

The level of sweetness was just right for me. Perhaps I will try it with fresh pineapples next time round.

Makes 20 regular Hummingbird Cupcakes

1 3/4 cups self raising flour

1 cup dark brown sugar

1/2 cup dessicated coconut

1 tsp bicarbonate of soda

1 tsp ground cinnamon

1 (45g) canned pineapple (chopped)

2 ripe dalmonte bananas

3/4 grapeseed oil

2 medium eggs (50g)

Instructions

1. Sift flour and bicarbonate of soda.
2. Mix in other dry ingredients.
3. Gradually add in the wet ingredients and mix well.
4. Spoon into muffin cups and bake at 180 degress for about 20 minutes or until testing skewer comes out clean.