Hummingbird Cupcakes with Cream Cheese Icing


Our hummingbird cupcakes combine moist carrot, pineapple and walnut sponge with cream cheese icing and toasted coconut. Lovingly made with flour, sugar, pineapple, carrot, oil, eggs, sour cream, baking powder, cornflour, bicarbonate of soda, cinnamon, salt, cream cheese, butter, icing sugar and coconut.

12 pack


Our cupcakes are best eaten on the day you receive them although can be enjoyed up to five days in a sealed container in the refrigerator.