Hummingbird Cupcakes With Marmalade Frosting

• Cupcakes
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 3/4 cup superfine sugar
• 1/2 cup safflower oil
• 2 eggs
• 1/2 cup mashed banana
• 1 1/2 tablespoons grated orange zest
• 1/2 cup shredded carrot
• 1/2 cup crushed pineapple, drained
• 1/2 cup flaked coconut
• Frosting
• 1/2 cup sweet butter, softened
• 2 1/2 cups powdered sugar, sifted
• 2 tablespoons freshly squeezed orange juice
• 2 tablespoons orange marmalade

1. Preheat oven to 350u0b0; place 12 paper baking cups in a muffin tin.
2. In a bowl, sift flour, baking powder, and cinnamon.
3. In a bigger bowl, cream the sugar and oil with an electric mixer until light and fluffy.
4. Beat in the eggs slowly; then stir in the dry ingredients in 3 batches.
5. Add in the rest of the ingredients; stir until combined.
6. Spoon the batter into the cups; bake for 20-25 minutes or until test done.
7. Remove pan from oven and cool for 5 minutes; remove cupcakes and cool on wire rack.
8. Make the frosting: beat the butter in a bowl; add in the remaining ingredients; stir to combine.
9. Smear the frosting onto the cupcakes.
10. **May store unfrosted cupcakes in an airtight container for up to 3 days, or freeze for up to 3 months.

flour, baking powder, cinnamon, superfine sugar, safflower oil, eggs, mashed banana, orange zest, shredded carrot, pineapple, flaked coconut, frosting, sweet butter, powdered sugar, freshly squeezed orange juice, orange marmalade

Taken from www.food.com/recipe/hummingbird-cupcakes-with-marmalade-frosting-238266 (may not work)