Friday, July 10, 2009

zucchini cupcakes

We've certainly put that Cupcakes book to use around here! I picked up two HUGE zucchini at the farmer's market for $1, so I thought I'd bake with one of them (the other is going to end up in a tuscan baked egg and tomato concoction that I had a dream about the other night...but that's another post...).

Ava and I made these while Emily was napping. They are super easy and again, Ava did all of the work aside from chopping the zucchini and putting the pans in the oven.

Spiced Zucchini Cupcakes
Martha Stewart - Cupcakes

makes 24

3 cups AP flour
1 t baking soda
1/2 t baking powder
1 t salt
2 t cinnamon
1/2 t freshly ground nutmeg
1/4 t ground cloves
1 cup vegetable oil
2 eggs, room temperature
1 tablespoon vanilla extract
3/4 t grated lemon zest
2 cups packed light brown sugar
3 cups packed grated zucchini
1 cup walnuts, coarsely chopped
Cream Cheese Frosting or sifted powdered sugar

Preheat oven to 350 degrees. Line standard cupcake pans with paper liners, Whisk flour, baking soda and powder, salt, and spices together. In another bowl, whisk oil, eggs, vanilla, and zest until well blended. Whisk brown sugar until well blended. Add flour mixture, then zucchini, stir until just combined. Stir in walnuts.

Divide batter evenly between lined cups, filling 3/4 full. Bake 20 minutes. Frost with Cream Cheese Frosting or sprinkle with powdered sugar.

Ayelet's notes: I used half the amount of sugar and 1/2 a cup of applesauce in place of half of the oil...these were plenty sweet. Since we are nut-free, I replaced the walnuts with raisins. We left our cupcakes plain, save for a few that I frosted with some leftover cream cheese frosting. YUM! These seem like they would freeze pretty well.

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