Hummingbird Cupcakes

Hummingbird Cupcakes with Vanilla Buttercream

Ok.  These are delicious.  That cinnamon-y goodness is tough to pass up.  The Hummingbird Cake is an amazingly flexible recipe that adapts to many forms (primary flavor profile: banana, pineapple, cinnamon).  Today – the cupcake.

These were baked after dinner and popped into the cake fridge for overnight. Bright and early this morning, I whipped up Vanilla Buttercream.  This pairing is charming and delicious.  I debated on whether to top each cupcake with a pecan half or walnuts.  But, decided to leave them plain.

In order to stack frosting this high, anticipate one batch of buttercream to cover 18 cupcakes.  For this effort, I prepared two batches of Vanilla Buttercream.

After a few quick snapshots, I decided to take two dozen to church and shared them with other women and moms.  It seems to be the case that women I know tend to take care of others before tending to themselves.  As I was describing this cupcake, I encouraged (almost begged) each woman present to “enjoy this small treat yourself.”  “I didn’t bake it for your partner or your children, but for you.” 

Sometimes, women need permission to be kind to themselves.  Sometimes, I need to remind myself of this very idea. 

I also sent half a dozen to a friend who has returned to Germany – as it turned out, she brought back some cupcake tools-of-the-trade for me!  It was like Christmas in August.

Finally, I had a lone cupcake – which offered this to a new friend we met through a friend-of-a-friend.  Small world. Even in Germany.

Baking allows me to love myself.  Sharing allows me to love my friends.  And my life partner is behind all of it.


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