Thursday, August 11, 2016
Zucchini Cupcakes with Cream Cheese Frosting
My kids have been watching Cupcake Wars on Netflix this summer. We don't watch a lot of TV so the kids have only been able to watch while they fold clothes, shell peas, or snap green beans. This gets some work done for me and they get an opportunity to watch TV. Happy arrangement for all of us. (Though sometimes I suspect the clothes are taking longer to fold than usual towards the end of an episode!)
Last year our zucchini didn't grow as well as we wanted so this year we planted extra and it is ALL growing well!
The combination of Cupcake Wars and our prolific zucchini plants brought about these beautiful and tasty cupcakes! The cupcake is light, very moist, and the perfect carrier for a delicious Cream Cheese Frosting. (I find some people frown on just eating the frosting with a spoon.) This is high on my list of ways to fix fruits and vegetables!
1 C. oil
1 3/4 C. sugar
2 large eggs
2 tsp. vanilla
3 C. flour
1/2 tsp. salt
3 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. baking soda
2 C. finely grated zucchini
1/2 C. buttermilk
Preheat oven to 350 degrees. Mix oil, sugar, eggs and vanilla well. Add dry ingredients and mix. Add buttermilk and zucchini and mix well again. Be sure to scrape the sides of your bowl.
Place cupcake liners in muffin tin. Fill each cup about 2/3 full. I love to use my muffin scoop for this as it measures perfectly for this size cupcake! Bake for about 20 minutes or until the cupcake springs back easily when you lightly touch the top. Remove from oven and cool. Makes 26-28 cupcakes.
Fluffy Cream Cheese Frosting
8 oz. cream cheese softened to room temperature
1 1/2 C. powdered sugar
1 tsp. vanilla
1/2 C. heavy whipping cream, whipped until fairly stiff
In one bowl beat cream cheese until smooth. Add powdered sugar and vanilla. Set aside.
In separate bowl whip cream until it is fairly stiff. Add to cream cheese mixture and gently fold the whipped cream in until it is all blended. Load decorator bag and pipe on to top of cupcakes. Prepare soon before serving or store frosted cupcakes in the refrigerator until time to serve. Frosts 24 cupcakes.
Joy's Note: If you'd like a lighter frosting, double the whipped cream. It is still able to pipe on and is so light!