Hummingbird Cupcakes & Cream Cheese Frosting (Lactose Free)
A step by step tutorial for delicious hummingbird cupcakes topped with a cream cheese frosting. This recipe used all lactose free ingredients.
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Cooking tools:
- Stand mixer
- Piping bag
- Sifter
- Skewer
- Cooling rack
- Muffin tin
- Cupcake liner
- Oven
- Mixing bowl
- Spoon
- Fork
- Spatula
- Plastic wrap
- Airtight container
- Refrigerator
- Freezer
Ingredients
- Plain flour
- Baking powder
- Baking soda
- Ground cinnamon
- Ground nutmeg
- Caster sugar
- Brown sugar
- Chopped walnuts
- Mashed banana
- Tinned pineapple (with juice)
- Oil (vegetable is preferred but I have used olive oil and it still tasted great)
- Eggs
- Vanilla extract
- Margarine (lactose free)
- Cream cheese (lactose free)
- Lemon juice (you can use pineapple juice if you want sweetness rather than the tang from the lemon juice)
- Vanilla essence
- Icing sugar
- Cupcake tin
- Cupcake cases
- Fresh edible violets
- Wilton 1M piping tip
- Piping bags
- Yellow gel food colouring
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