I’ve been holding onto this recipe for months. I perfected it right before I decided to stop writing FrannyCakes and evaluate whether or not I wanted to keep putting myself out there.
I’m still not sure that I want to be putting myself out there. Creating recipes to be critiqued because someone made a half dozen substitutions – like removing eggs, dairy and sugar from a cake. Or getting complaints because cupcakes aren’t healthy and what kind of message am I sending? (That gluten-free eaters can have tasty cupcakes!)
So, I’ve shied away from writing recipes. From sharing food. But it is part of who I am, and I don’t think my love of baking or feeding others will really ever go away.
On that note, here is a recipe for gluten-free hummingbird cupcakes. I describe them as carrot cake but with banana in place of the carrot to people who have never heard of hummingbird cake.
The first time I made them was right after my roommate Rosa moved in from Spain. She had copied recipes out of her favorite cookbooks from home, one of them was Jamie Oliver’s Comfort Food…little did she know that I had flagged pages of that book with all the recipes I wanted to try. We were a perfect match when it came to taste in food.
Since then, I’ve made it a dozen or so times – and alongside my blondies, these cupcakes have become one my signature dishes.