Until just a few weeks ago, I thought I’d be making some sort of Almond Joy, chocolate-coconut cupcake for my Easter blog post.I don’t know why, but for some reason coconut is the one ingredient I associate most with Easter. Maybe it was those gigantic chocolate covered, coconut cream fruit-n-nut eggs the Easter Bunny always left smack in the middle of my Easter basket. I never liked those eggs much. For one thing, they didn’t taste all that great. But more importantly, they were so large they took up nearly 80-85% of the precious good candy real estate inside the basket. (It was strikingly obvious the Easter Bunny liked my dad the best. While the rest of us were made to suffer through those fruit-n-nut eggs, my dad’s egg was always just nuts – none of that coconut filler, none of those chopped little bits of candied fruit, just gobs of nuts barely held together with that delicious nougat).
There’s no denying, coconut plays a starring role in Easter baking – lamb and bunny shaped cakes sprinkled with coconut, pastel colored coconut to decorate cupcakes, and those little coconut “nests” filled with jelly bean “eggs” all make an appearance this time of year. And so, true to tradition, my choice for this year’s Easter cupcakes also contains coconut….along with some sweet, ripe banana, juicy pineapple, nutty pecans and just a hint of cinnamon. This year I’m making Hummingbird Cupcakes topped with RumChata frosting.
I found this recipe some time ago and have been waiting for the perfect time to try it. The end result is more of a muffin really, than a cupcake. Left bare, they make the perfect Easter morning muffin. But the Rumchata frosting is the perfect complement to this sweet, moist, fruit filled little cake. Give them a try, you won’t be disappointed.
Happy Easter! Happy Spring!
Adapted from a recipe from Taste of Home
Makes approximately 24 cupcakes
1 cup butter, softened
2 cups sugar
2 teaspoons vanilla
2 cups mashed ripe bananas
1/2 cup drained crushed pineapple
3 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup flaked coconut
1 cup chopped pecans or walnuts
In a large bowl of stand mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Add vanilla.
In a separate bowl, combine flour, baking soda, cinnamon and salt.
In a third bowl, combine bananas and pineapple.
Add the dry ingredients to the creamed mixture alternating with the banana mixture, beginning and ending with the dry ingredients.
Fold in the coconut and nuts.
Filled paper-lined muffin tins about 2/3 full. Bake at 350 degrees for 20-25 minutes, or until toothpick comes out clean.
Cool for 10 minutes before removing from wire racks to cool completely.
The recipe for the frosting, which I adapted from the RumChata website, is the most viewed item on my blog. It really is out of this world.
1 cup butter
3 to 4 cups confectioners sugar
1/4 teaspoon salt
1 tablespoon vanilla
4 tablespoons RumChata or to taste
Cream butter. Add confectioners sugar, salt, vanilla, and 2 tablespoons RumChata at low speed until combined and then at high speed, adding more RumChata until desired consistency is reached. Frost cooled cupcakes and decorate as desired.