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Persimmon Hummingbird Cupcakes

Persimmon Hummingbird Cupcakes

Persimmon Hummingbird Cupcakes

Serves: makes 24 cupcakes

Preparation: 20 minutes

Cooking: 15 minutes (for cupcakes) or 40 minutes approx. for cake (or when brown on top and skewer comes out clean)



1 1/2 cups diced, ripe persimmon (approximately 2 persimmon)
2 bananas, mashed
1 cup crushed pineapple
100g walnuts chopped
1/2 cup desiccated coconut
1 1/2  teaspoon ground cinnamon
1 1/2  teaspoon ground ginger
2 eggs
2 cups self raising flour
1/2 cup wholemeal flour
1/2 teaspoon baking powder
1 1/2 cups brown sugar
1 cup vegetable oil
1 teaspoon vanilla extract
Pinch salt



Preheat oven to 180 degrees C

Line muffin pan with cupcake papers

Sift flour and baking powder into a large bowl. Add the baking powder, brown sugar, cinnamon, ginger, coconut and salt. Mix to combine

In another bowl mix together oil, bananas, persimmon, pineapple, eggs and vanilla

Fold fruit mixture into the dry ingredients then gently fold in the walnuts

Divide the batter between the cupcake papers

Bake for 15 minutes or until golden and spring back when gently touch in the centre


Icing (Optional)



125g of lite cream cheese
1/2 cup icing sugar (we used pineapple flavoured)



Mix icing sugar and cream cheese together and pour on cake once cake has cooled and spread with a knife