Hummingbird Cupcakes with Cream Cheese Frosting

You will need...

1 pack Green's Vanilla Cupcakes Mix

1 banana, mashed

1/3 cup crushed pineapple

1/4 cup pecans, chopped

1/4 cup desiccated coconut

2 eggs

60g butter or margarine, melted

1/2 cup (125mL) milk

1/4 cup cream cheese for frosting

20mL milk for frosting

20g butter or margarine for frosting

1/2 cup shredded coconut, lightly toasted


Preheat oven to 180°C (160°C for fan forced).


To a mixing bowl, add cupcake mix, banana, pineapple, pecans, desiccated coconut, eggs, butter or margarine, melted and milk.

Mix with a wooden spoon until combined.

Divide batter evenly between 12 cupcake cases.


Bake for 20-25 minutes or until cupcakes springs back when lightly touched in the centre.

Cream Cheese Frosting

To a small mixing bowl add contents of Green's Vanilla Cupcakes Mix pack icing sachet, cream cheese, 20mL milk and 20g soft margarine or butter.

Beat with an electric mixer for 2 minutes.

Spread frosting over the top of each cupcake, once cupcakes have cooled down.

Top with toasted shredded coconut.