The cupcake to the left uses a slice of pineapple as a flower decoration. This is definitely an ingenious way to use something that can be eaten by someone on a restricted diet and act as a pretty garnish too.
I will be making a variation of the hummingbird cupcake to include carrot, banana, coconut and walnuts. The more fibre and nutrients the better, whilst giving that little bit of sweet treat that little girls need.
Makes 3 cups
- 8 ounces cream cheese, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup (1 stick) unsalted butter, cut into pieces, room temperature
- 1 pound confectioners’ sugar, sifted
- In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and vanilla until light and creamy, about 2 minutes. With mixer on medium speed, gradually add butter, beating until incorporated.
- Reduce mixer speed to low. Gradually add sugar, beating until incorporated. Use immediately, or cover and refrigerate up to 3 days. Bring to room temperature before using.
If you know of any recipes that might come in handy please leave a comment.
I would love to be off making some restaurant reviews but since I don’t get paid to take photos or write reviews I have to drool from afar. It would be nice if some restaurant, cafe or cake shop would hire me to photograph their menu, a wedding or function but until then I pay for all meals and finances are tight at the moment. You know how it is.