cupcakes

Chocolate Zucchini Cupcakes

The zucchinis in the fridge had to be eaten. In the interest of not wasting food I decided to look up recipes and was pleased to find this recipe on The Idea Room for Chocolate Zucchini Cake. I was immediately sold on it and decided I would try it out the next day. I ended up altering the recipe and making cupcakes instead of a cake but the results were nothing short of amazing. If you check out the original recipe you will notice that I substituted the lemon juice for white vinegar and I omitted the nuts and ground cloves. The reason is simple, I didn’t have these ingredients on hand! Lemon juice is acidic and is often added to milk in order to sour it and turn it into a buttermilk substitute. I am guessing you could substitute the milk and vinegar with buttermilk.

The only oil I had in the house was olive oil so I used that. I would probably use coconut oil the next time around but I can attest that the olive oil worked beautifully. The cupcakes were moist, rich and chocolatey. My husband had no idea they had zucchini in them. They are by far the most delicious chocolate cupcakes I have had in a long time.

If you would like to give them a try here is what you will need:

Ingredients

  • 1 and 3/4 cup sugar
  • 1/2 cup butter at room temperature
  • 1/2 cup oil (you can use any flavorless oil of your choice)
  • 2 and 1/2 cups flour
  • 4 Tbsp. cocoa
  • 1 tsp. baking soda
  • 1/2 tsp. cinnamon
  • a pinch of salt
  • 2 eggs at room temperature
  • 1 tsp. pure vanilla extract
  • 1/2 cup milk with 1 Tbsp. white vinegar
  • 2 cups grated zucchini
  • 1/2 cup chocolate chips

For the full recipe visit The Idea Room!

These cupcakes do not need any frosting! If you want you could dust them with some powdered sugar but in my opinion they are perfect as is.

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Vanilla Cupcakes

It has been a few years since I took a Wilton cake decorating course at my local Michael’s so I felt it was time to dust off my box of cake decorating paraphernalia and practice my piping. I also decided it was a good time to try a new cupcake recipe. This recipe from Williams-Sonoma resulted in moist cupcakes that I am pretty sure I will make again. It yields 12 cupcakes, which is perfect for me because I don’t want any more than that hanging around!

Here are the ingredients:

  • 1 1/4 cups all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 3/4 cup sugar
  • 6 Tbs. (3/4 stick) unsalted butter, at room temperature
  • 1 whole egg plus 1 egg white, at room temperature
  • 1 tsp. vanilla extract
  • 1/2 cup milk

For detailed instructions please visit Williams-Sonoma.

This simple recipe makes a great base. For more adventurous cupcake lovers you could add some lemon zest or almond extract, or you could dress them up with frostings of various flavors. My husband prefers his cupcakes unfrosted as he finds most frosting too sweet. I made plain buttercream frosting and scaled back a bit on the sugar. The result were cupcakes that were not too sweet but still a treat to eat.

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