martha's a hit again! this was an "experiment" in baking for me since it's been a while since i've made much from scratch to throw in the oven. the muffins were amazing and i made the fabulous frosting to go with it too! since i don't have a "normal" muffin pan i had to settle for sharing every one with tom since each on was 2 servings! it's fun to share desserts with someone you love though, so it's ok. maybe someday i'll breakdown and buy a regular cucpcake pan!
IAN’S SWEET ZUCCHINI CUPCAKES
from everyday food
What you’ll need
1 ½ c all-purpose flour
1c packed dark-brown sugar
2t baking powder
½ t ground cinnamon
½ t salt
½ c coarsely chopped pecans or walnuts
1 zucchini coarsely grated (1 ½ c)
2 large eggs, lightly beaten
½ t pure vanilla extract
Cream cheese frosting (below)
What To Do
Preheat oven to 350. Line cups of a standard (12 cup) muffin tin with paper or foil linesrs. Set aside.
In a medium bowl, mix together flour, brown sugar, baking powder, cinnamon, and salt. Mix in nuts.
In another bowl, combine zucchini, oil, eggs, and vanilla; add to flour mixture, and mix just until combined (do not overmix)
Divide batter evenly among cups. Bake until a toothpick inserted in the center of a cupcake comes out clean, 40-45 min.
Cool in tin on a wire rack for 1- min; turn cupcakes out, right side up, and cool completely. Meanwhile, make Cream Cheese Frosting. Using an offset spatula or butter knife, spread frosting on cupcakes. The frosted cupcakes are best eaten within 1 day.
***Cream Cheese Frosting***
In a medium bowl, with an electric mixer, beat 4T room temp unsalted butter and 4 oz room temperature bar cream cheese until smooth. Add 2 c confectioners’ sugar and ½ t pure vanilla extract; beat until light and fluffy. Refrigerate until ready to use, up to 1 day. Makes enough for 12 cupcakes!
keep eating!
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