Hummingbird Cupcakes with Pineapple Almond Butter Cream Cheese Frosting

Hummingbird Cupcakes with Pineapple Almond Butter Cream Cheese Frosting 

source http://www.cupcakeproject.com/2012/04/hummingbird-cupcakes-with-pineapple.html?utm_source=zergnet.com&utm_medium=referral&utm_campaign=zergnet_74337

Yield: 14 cupcakes

Ingredients

Cupcake Ingredients
• 1 1/2 cups blanched almond flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 3 eggs
• 1/4 cup golden syrup (honey will also work)
• 2 tablespoons walnut oil (any nut or vegetable oil will work)
• 1 cup smashed ripe bananas, about two bananas (if you don't have ripe bananas, microwave newer bananas for a minute or so to bring out their sweetness)
• 1 cup crushed pineapple, drained (a can of pineapple works for this, or use chopped fresh pineapple, food process it, and strain out the excess liquid)
• 1 cup coarsely chopped pecans
Frosting Ingredients (Note: If you don't like to use a lot of frosting on your cupcakes, you could probably cut this in half):
• 1 cup crushed pineapple (in this case, there is no need to drain it)
• 1/2 cup water
• 4 tablespoons brown sugar
• 8 ounces cream cheese, room temperature
• 1/4 cup unsalted butter, room temperature
• 2 cups powdered sugar
• 1/2 cup almond butter

Instructions

Cupcake Directions
1. Preheat oven to 325 F.
2. In a large bowl, combine almond flour, salt, baking soda, and cinnamon.
3. In a separate bowl, mix together eggs, golden syrup, and oil.
4. Mix bananas and pineapple into the wet ingredients.
5. Stir wet ingredients into the dry ingredients.
6. Fold in the pecans.
7. Divide evenly between 14 cupcake liners (liners should be filled almost to the top).
8. Bake for 20 minutes or until a toothpick comes out dry.
Frosting Directions
1. Place pineapple and water in a small saucepan on medium heat.
2. Bring to a boil and reduce to a simmer.
3. Mix in brown sugar.
4. Stir occasionally and reduce the mixture for about fifteen minutes or until most of the liquid is gone.
5. Remove from heat and set aside to cool to room temperature.
6. In a medium-sized mixing bowl, mix cream cheese and butter until light and fluffy (about three minutes).
7. Slowly mix in the powdered sugar until fully combined.
8. Mix in 1/2 cup of the sweetened pineapple (you may have just a little bit leftover to snack on) and the almond butter.
9. Pipe or spread onto cooled cupcakes.

Read more at http://www.cupcakeproject.com/2012/04/hummingbird-cupcakes-with-pineapple.html?utm_source=zergnet.com&utm_medium=referral&utm_campaign=zergnet_74337#b3HtJ81Ch693lj41.99