Vegan Hummingbird Cupcakes
INGREDIENTS
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egan Hummingbird Cupcakes
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I adapted and veganized this recipe from the original that appeared in Southern Living. The proportions here will yield a dozen good-sized cupcakes.
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Dry Team:
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1 cup unbleached all-purpose flour
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1/4 cup pastry flour
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1 teaspoon ground cinnamon
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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Wet Team:
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1/2 to 3/4 cup mashed ripe banana (about 1 medium-sized banana or 1 1/2 small ones)
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1/2 cup (one 8 oz. can) crushed pineapple, drained and juice reserved
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1 cup sugar
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1/2 cup canola or other neutral-tasting oil
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1 teaspoon vanilla extract
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Plus:
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1/2 cup pecans, finely chopped
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