Baby Hummingbird Cupcakes

• 1 cup (150g) wholemeal spelt flour (or flour of choice)
• 1 teaspoon baking powder
• 1/4 teaspoon bi carb soda
• 1/4 cup (45g) Natvia
• 1/2 teaspoon cinnamon
• 1 egg
• 1 small banana (75g)
• 1/2 teaspoon vanilla extract
• 2 tablespoons (24g) coconut oil
• 225g can pineapple pieces, drained
• Cream Cheese Frosting
• 125g extra light Philadelphia cream cheese, at room temperature
• 1/4 cup (45g) Natvia
• 1/2 teaspoon vanilla extract

1. Preheat oven to 180u0b0C. Line 2 mini muffin pans with 18 paper patty pan liners.
2. In a large bowl, combine the flour, baking powder, bi carb, Natvia, and cinnamon.
3. Process banana and pineapple in a food processor to form a puree.
4. In a medium bowl, whisk together eggs, coconut oil and vanilla. Add banana and pineapple mixture and stir to combine.
5. Make a well in the dry ingredients, and add the wet. Stir to combine.
6. Divide mixture between cupcake liners, and bake for 10-15 minutes or until a skewer inserted comes out clean. Allow cupcake to cool on a wire rack completely before frosting.
7. Frosting:nrocess the Natvia in a food processor or coffee grinder so it's a very fine powder.nn a bowl, beat the cream cheese, ground Natvia and vanilla together with an electric mixer until smooth. Top cooled cupcakes with frosting.

wholemeal spelt flour, baking powder, ubc, ubc, cinnamon, egg, banana, vanilla extract, coconut oil, pineapple, cream cheese frosting, cream cheese, ubc, vanilla extract

Taken from www.yummly.com/recipe/Baby-Hummingbird-Cupcakes-1027296 (may not work)