Baking in college is surprisingly convenient.
If I’m at home and and I realize I’m out of butter, I have to either get up and go to the store myself (and I’m much too lazy for that) or call my mom to pick up some and wait until she has time.
Here, I can scoop up butterballs at our dining hall and store them in the kitchen until I need them.
Out of eggs? I just have to ask (although I still try to buy eggs when I can). 8 ounces of cream cheese is 8 little portion cups, and milk and yogurt is plentiful.
I only really need to buy cocoa, flour, baking soda/powder, chocolate chips, and vanilla to make mostly anything.
Obtaining ingredients is the easy part, actually cooking is harder.
For one, we have approximately one whisk and one mixing bowl in our entire kitchen. Also, I’ve seen approximately 2 measuring cups (and lately I’ve only found 1).
Also, it’s hard to find enough cake pans. But hey, when I can’t find large cupcake trays I can always make mini cupcakes, and those are arguably even better.
I made these cupcakes last saturday morning because I woke up and wanted to bake something. I really had no reason other than an impulsive need to make something – anything, and at breakfast there was canned pineapples so I settled on hummingbird cupcakes.
These are fun little cupcakes, made with applesauce, cinnamon, pineapples and bananas, and topped with cinnamon cream cheese frosting (I still have some I have to use up in the fridge ahhh).
They’re really easy to make, though I do advise you don’t be like me and do it to avoid actual responsibilities like homework, because you’ll probably regret it (like I did) later. Still, it’s hard to feel much regret when you have plates of cupcakes in your room.
Oh, and another great part of college? Always someone willing to lend a hand and eat baked goods. It’s great because at home there are inevitably some leftovers that go in the trash, but here that’s not a problem.
Anyway, I should probably go and finish my essay at some point…
- 3 cups all-purpose flour
- 2 cups granulated sugar
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- 3 eggs, beaten
- 1 cup natural applesauce
- ½ cup vegetable oil
- 2 teaspoon pure vanilla extract
- 8 ounces crushed pineapple, with juice
- 1 cup pecans (I omited because nut allergies)
- 2 large bananas, diced
Preheat oven to 350 degrees.
Toast pecans in oven for 5 minutes, then remove and chop into small pieces.
Whisk together flour, sugar, salt, baking soda and cinnamon.
In another bowl, mix the eggs, applesauce, oil and vanilla.
Combine the wet and dry ingredients and stir until no streaks of flour remain (be careful not to overmix).
Add pineapple, chopped pecans, and banana pieces and gently stir.
Pour batter into paper-lined cupcake tins. Bake at 350 degrees for 20-25 minutes for large cupcakes and around 10-15 minutes for mini cupcakes.
Cinnamon Cream Cheese Frosting
- 8 oz. cream cheese, softened
- ¼ c. (½ stick) unsalted butter, softened
- 2 tablespoons sour cream
- powdered sugar, to taste
- 1 t. pure vanilla extract
- ½ teaspoon cinnamon
Whip cream cheese and butter together. Add sour cream and whip until fluffy.
Gradually beat in powdered sugar to taste, then add vanilla and cinnamon.