Each month I get together with a group of ladies to work on our scrapbooks. If anyone in the group has a birthday that month we celebrate with a special dessert. This month one of the ladies had a milestone birthday so we decided to throw her a surprise birthday party.
The day started early as usual with everyone working away on their scrapbooks but when we broke for lunch my friend was surprised when her husband, her son and a few extra friends showed up. It took her a few minutes to comprehend that we were having something a little special just for her.
We kept the menu simple...
Grilled pork loin and turkey breast
Everything was prepared the day before so party day was a breeze.
That’s the way I like to party!
Instead of a birthday cake I decided to make a variety of cupcakes.
|A variety of cupcakes to choose from. Hummingbird, Lemon, Chocolate Peanut Butter and Chocolate Orange.|
I’ll be sharing all the cupcake recipes but for today I’ll tell you how I made these yummy Hummingbird cupcakes. The cake portion was delicious but the coconut butter cream icing was to die for. I could eat it by the spoonful and I usually doJ
I’m always looking for ways to make things a little easier so that’s why I started these cupcakes with a box mix.
Like my brownie dessert these are my box mix cupcakes all dressed up and ready to party!
Hummingbird Cupcakes with Coconut Butter Cream Icing
Makes 24 cupcakes
1 boxed white cake mix with pudding in the mix
1-teaspoon ground cinnamon
½ cup crushed pineapple, well drained and squeezed dry (save the juice for making the cake)
2 ripe bananas, mashed
1 cup sweetened coconut (plus a little extra to sprinkle on top of the icing)
1/2 cup chopped pecans (optional)
Mix the cake as directed on the back of the package except add the cinnamon to the dry mix and use pineapple juice in place of the water. (If you don’t have enough juice for what is called for add water to bring it up to the amount needed)
Once the cake is mixed stir in the mashed banana, pineapple and coconut. Fill the cupcake liners 2/3 full and bake as directed on the package. (Usually 14 – 19 minutes or until a toothpick inserted into the center comes out clean.)
Cool the cupcakes in the pan for 5 minutes then remove and continue cooling for 30 minutes. Once the cupcakes are completely cooled icing them with Coconut Butter Cream.
Coconut Butter Cream Icing
(This makes about 7 cups of icing - I usually have icing left over but I'd rather have too much than not enough. Leftover icing can be stored in a covered container in the fridge for 7 -10 days. To use the leftovers bring the icing to room temp and beat till fluffy.)
3 cups unsalted butter (6 sticks)
6 cups confectioners (XXX) sugar, sifted to remove any lumps
1 – 3 teaspoons coconut extract
The butter must be at room temperature. I leave mine on the counter for 6 – 8 hours or even overnight.
Whip the butter in a mixer on high speed until fluffy. Add the sugar 1 cup at a time beating well after each addition. Add the coconut extract 1 teaspoon at a time. Taste after each addition and add more if needed.
Use a pastry bag and a large tip to pipe the icing on each cupcake. Sprinkle with a little coconut.
My friend is the perfect sport - she loved her surprise party.
How about you?
Do you like to be surprised?
A Stroll Through Life - Inspire Me Tuesday