Zucchini Cupcakes with Cream Cheese Frosting

By -



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!


Zucchini Cupcakes

 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!

Comments

Post a Comment

Popular posts from this blog

Creamy Pork Chops and Potatoes

By -
Image
The other day I needed a dinner that I could make ahead and leave in the oven.  I combined a couple of recipes to come up with this.  It was a hit with our entire family. I like to buy full boneless pork loins at Sam's Club and then cut them into chops or leave the size we need for a roast.  The price is usually cheapest that way and I'm all about cutting our food budget.  I keep everything in this recipe on hand (aside from the French's Fried Onions) so it is something I could throw together  spur of the moment. Creamy Pork Chops and Potatoes 6-8 pork loin chops (boneless or bone-in) 6 LARGE  russet potatoes , peeled and sliced 2 10 oz. cans condensed cream of mushroom soup 1 12 oz. can evaporated milk 3/4 C. water 3 T. onion soup base (1 package of Lipton onion soup is a little over 2 T. so just use that if you'd rather not have a package open.  I buy mine in bulk so it's easier for measuring) 1/4 tsp. pepper 1/4 tsp. salt French's fried onions
Read more

Brown Rice, Broccoli and Chicken Bake

By -
Image
My family doesn't generally love brown rice.  They really enjoyed it in this dish though.  I started out to do a skillet dinner, but I took a little time to put it all in a pan and melt the cheese in the oven.  Next time I'm going to try just mixing it in and letting it melt in the skillet rather than sprinkling it on top. This was a tasty dinner and full of healthy ingredients.   My family requested it again! Brown Rice and Broccoli with Chicken 1 1/2 C. brown rice 3 1/4 C.chicken broth or water with 3 tsp. chicken boullion  Place in medium pan, bring to a boil and cook for 40 minutes.  Remove from heat. While the rice is cooking, saute the following in 1 T. of olive oil: 2 chicken breast, diced 1 C. onion, diced 1 C. mushrooms, sliced 2 C. broccoli florets (fresh or frozen is fine) When the rice is done, place it on the bottom of a greased 9x13 pan .  Spread chicken and vegetables over rice.  Drizzle a couple of tablespoons of water or chicken broth ove
Read more

Molasses Oatmeal Bread

By -
Image
Molasses Oatmeal Bread is a hearty (and heart healthy!) bread that is easy and delicious!  We love it toasted and spread with homemade jam.  So good!  Molasses adds a rich flavor and beautiful color. Molasses Oatmeal Bread 2 T. instant dry yeast (my favorite brand is SAF) 1/2 C. warm water Dissolve yeast in water and set aside In large bowl (or mixer bowl if you have one that will do bread), put: 2 C. quick rolled oats 2 T. oil 2 C. boiling water Stir and let sit about 10 minutes or until lukewarm.   Stir dissolved yeast, 1/2 C. molasses, and 4 tsp. salt into the oatmeal mixture.   Add about 3 cups of flour and mix well.  Stir in 2-3 cups more flour until you have a firm dough that you can knead.  Knead 5 minutes by hand or with mixer.  Place in a greased bowl, being sure to grease the top as well.   Cover and let rise until double.  About 45 minutes to an hour depending on how warm your room is. Punch down dough.  Divide into 2 pieces.  Grease 2 loaf pan
Read more