Wednesday, August 1, 2007

Zucchini Cupcakes..... If you have zucchini in your garden, you need a variety of recipes!

Zucchini Cupcakes
1 1/2 cups all purpose flour
1 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup coarsely chopped pecans
1 1/2 cups coarsely grated zucchini
1/3 cup vegetable oil
2 large eggs, lightly beaten
1/2 teaspoon vanilla extract
Cream Cheese Frosting, recipe follows
Cream Cheese Frosting
4 Tablespoons unsalted butter
4 ounces bar cream cheese
2 cups confectioners sugars
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees. Line muffin tins with paper liners. 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 over mix). Divide batter evenly among cups. Bake until a toothpick inserted in the center of a cupcake comes out clean, 40 to 45 minutes.
Cool in tin on a wire rack for 10 minutes; turn cupcakes out, right side up, and cool completely. Meanwhile make the Cream Cheese Frosting. Using an offset spatula or butter knife, spread frosting on cupcakes.
In a medium bowl, with an electric mixer, beat room temp butter and room temp cream cheese until smooth. Add confectioners sugar and vanilla: beat until light and fluffy. Refrigerate until ready to use. Can be refrigerated up to one day. Yields 12 cupcakes and frosting.

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