Sunday, August 1, 2010

Zucchini Cupcakes

For me, summer is incomplete without home grown zucchini. Growing up, it was the dinner-time staple. Sadly, my mother wasn't aware of the many delicious ways that zucchini could be prepared, so too many of those summer dinners had a side helping of boiled and wilted zucchini. Luckily, zucchini had one saving grace, and that was in her amazing zucchini bread.

I have adapted the recipe I got from her slightly by adding some vanilla, omitting nuts, and turning it into a cupcake.

Preheat oven to 350˚. Line cupcake tins with wrappers. Makes approximately 24.

Mix wet ingredients:
  • 1 1/2 cups sugar
  • 1/3 cup brown sugar
  • 3/4 cup oil
  • 2 eggs
  • 1 tsp vanilla
  • 1 1/2 cups grated zucchini
Whisk together dry ingredients:
  • 2 cups flour
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 2 1/2 tsp cinnamon
Mix dry ingredients into wet and fill cupcake tins. Bake for approximately 20 minutes, or until a toothpick inserted in the center comes out clean.

Let cool completely and frost with cream cheese frosting.

Beat together until smooth:
  • 8 oz cream cheese
  • 1/2 cup butter
Gradually add:
  • 3 cups powdered sugar
and then:
  • 1 tsp vanilla

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