Hummingbird Cupcakes with Candied Pineapple Wedges Recipe
This whimsical take on our classic Hummingbird Cake recipe shrinks the moist, three-layer cake into cupcakes, garnishing with bright candied pineapple wedges in honor of the canned pineapples that give the cake batter its incredible moistness. There are a few rules for success in this recipe that make it truly stand out. First, vegetable oil is used instead of butter to get the moist, quick-bread-like texture of the layers. Second, you need a can of crushed pineapple in its juice (such as Publix Crushed Pineapple in Pineapple Juice), which you will NOT drain. The juices add so much flavor to the cake batter and keeps it incredibly moist. Lastly, always take the time the toast your pecans! When baking the cupcakes, some of the oil may leach through the paper liners and into the muffin cups themselves. Grease-proof or aluminum foil muffin cups will help, or you can forgo the paper liners altogether and grease and flour the individual cups.
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