I made these today using half a gigantic zucchini that Liz’s boyfriend, Ron, grew in his garden. These cupcakes are tasty and nutritious and you would never know from the taste that there are 2 cups of zucchini in the recipe. A great way to get a serving of vegetables!
Happy 4th of July weekend.
Len.
Zucchini Ginger Cupcakes
Adapted from a recipe in Gourmet | July 2006
Yield: Makes 12 cupcakes Active time: 15 min Total time: 1 hr
Ingredients
For cupcakes:
2 cups all-purpose flour 1 teaspoon ground ginger 1 teaspoon ground cinnamon 1 teaspoon finely grated fresh orange zest 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon baking powder 2 cups coarsely grated zucchini (2 medium) 3/4 cup mild olive oil (I actually forgot to add the oil and they were delicious without it. So, up to you.) 1 cup mild honey 2 large eggs, lightly beaten 1 teaspoon vanilla
For frosting 8 oz cream cheese, softened 2 tablespoons unsalted butter, softened 1/2 cup maple sugar 1 teaspoon vanilla 1/2 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1/2 teaspoon finely grated fresh orange zest
Special equipment: a muffin pan with 12 (1/2-cup) cups; 12 paper liners preparation
Bake cupcakes:
Put oven rack in middle position and preheat oven to 350°F. Line muffin cups with liners.
Mix flour, ground ginger, cinnamon, zest, salt, baking soda, and baking powder until combined.
Whisk together zucchini, oil, honey, eggs, and vanilla in a medium bowl, then stir in flour mixture until just combined.
Divide batter among muffin cups and bake until golden and a wooden pick or skewer inserted in center of a cupcake comes out clean, 20 to 24 minutes.
Cool in pan on a rack 10 minutes. Remove cupcakes from pan and cool completely, 1 hour.
Make frosting:
Beat together frosting ingredients with an electric mixer at high speed until combined well and fluffy, 3 to 5 minutes.
Frost tops of cooled cupcakes.
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