Happy birthday to Bake Along! This is my 2nd year of baking along with my partners, Joyce and Zoe, both of whom among some bloggers that i got to know when i started blogging some few months later and here, we would like to thank everyone who has participated in our event and also to the regular bake along friends, we really appreciate your active participation and would like to say thank you so much for the support given to us. Well actually, what i'm seeing is most of us are very supportive of one another, not just our bake along event but also to other events like Little Thumbs Up, Malaysian Food Fest event , Cook Like A Star etc and it's really good to see all this happening among my blogging circle of friends, sharing and supporting each other and i hope that this high spirit will live in us as long as we can. Also please excuse me for not dropping by at some of your blogs lately, i will try to catch up with all of you soon. But meanwhile, bake some cupcakes and celebrate with us! The linky will be on starting today for 10 days, happy baking!
This recipe is taken from my Hummingcake cake post and i learned to make these dried pineapples flowers from Anncoo's post here. Thank you, Ann!
1/4tsp soda bicarbonate, sifted
50gm toasted pecans, toasted and chopped
80gm pineapple, cubed
220gm bananas, mashed
90gm vegetable oil/ butter
Cream cheese frosting
125gm cream cheese, at room temperature
40gm softened butter
1 tbsp passionfruit pulp
40gm icing sugar, sifted
1. Whisk eggs and sugar with electric mixer on medium speed until pale and frothy. Mix in bananas, pineapples, pecans and oil on low speed. Add in combined sifted ingredients and mix well.
2. Pour mixture into cupcake liners till more than 1/2 full and bake in a preheated oven at 180C for 25-30mins.
To prepare cream cheese frosting
1. Beat cream cheese, butter and passionfruit pulp with mixer until light and fluffy.
2. Add in icing sugar and beat till creamy. Fridge if necessary before using.
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