Smithfield Ham Hummingbird Cupcake

Ingredients

Hummingbird Cupcakes
Ingredients

  • 180g Smithfield Ham Fat
  • 2 cups sugar
  • 3 large eggs
  • 1 tsp vanilla
  • 14 oz banana
  • 2 cups all-purpose flour
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 8 oz crushed pineapple
  • 1 cup chopped pecans

Piña Colada Frosting Ingredients

  • 4 oz Smithfield Ham fat
  • 15 oz softened butter
  • 18 oz powdered sugar
  • ¾ tsp vanilla extract
  • ½ tsp coconut flavor
  • 1 tsp rum flavor
  • 1 tsp pineapple flavor

Pineapple-Rum Compote Ingredients

  • 6 oz diced pineapple
  • 1 oz rum
  • 2 oz brown sugar
  • ½ oz vanilla bean paste
  • Edible flowers or microgreens, for garnish

Rendered Ham Fat Ingredients

  • 4 lbs Smithfield Ham fatty trimmings

Details

Product:

Ham

Meal Course:

Dinner, Lunch, Special Occasion

Dish Type:

Dessert

Preparation

Hummingbird Cupcakes Preparation

  1. Set up tabletop mixer with fitted bowl and paddle attachment. Preheat oven to 325° F.
  2. Cream together Ham Fat and sugar.
  3. Add eggs and vanilla. Mix well, scraping sides of bowl.
  4. Add banana. Mix until combined.
  5. Add all dry ingredients; mix well.
  6. Add crushed pineapple and chopped pecans. 
  7. Using 2-ounce scoop, place batter in cupcake liners, and bake at 325°F for roughly 22 minutes, and then check. (They are ready when inserted toothpick comes out clean.)

Piña Colada Frosting Preparation

  1. Using stand mixer with paddle attachment, cream together softened butter, Ham Fat and powdered sugar until light and fluffy.
  2. Add extract and flavors. 
  3. Place frosting in piping bag with medium-sized star tip. Pipe rosette-style on each cupcake. 

Pineapple-Rum Compote Preparation

  1. Mix all ingredients together. Torch melon baller, and press divot into center of piped frosting. Using spoon or piping bag, gently fill  divot with Pineapple-Rum Compote. Garnish with edible flowers and/or microgreens.

Rendered Ham Fat Preparation

  1. Add ham fatty trimmings to pot, and add enough water to cover them.
  2. Cook on low heat for approximately 8 hours until all fat has melted.
  3. Strain rendered fat from lard and ham/broth mixture using fine sieve to get all large pieces out.
  4. Switch to large coffee filter, and continue to strain the mixture into jar; allow to cool.
  5. Separate lard from top layer, and use in above preparations.