Chocolate Zucchini Cupcakes with Buttercream
40 Minutes |
Chocolate Zucchini Cupcakes with Buttercream
40 Minutes
Chocolate Zucchini Cupcakes with Buttercream
40 Minutes
Ingredients
Ingredients
- 3/4 cup (175 mL) butter
- 1 3/4 (425 mL) sugar
- 2 Countryside Farms Vita Eggs
- 2 cups (500 mL) grated zucchini (1 – 1.5 small-medium zucchini)
- 1 tsp (5 mL) vanilla
- 2 1/2 cups (625 mL) Manitoba wheat flour
- ¼ cup (60 mL) cocoa powder
- 1 tsp (5 mL) salt
- 1/2 tsp (2 mL) baking powder
- 1 tsp (5 mL) baking soda
- 1/2 – 3/4 cup (125 – 175 mL) buttermilk
Method
- Preheat oven to 350°F. Prepare 2 muffin tins with liners.
- In large mixing bowl cream together butter and sugar, until smooth.
- Beat in eggs. Add zucchini, and vanilla. Mix to combine.
- In separate bowl mix flour, cocoa powder, salt, baking powder, baking soda.
- To the zucchini mixture, alternate adding the dry mixture and the milk in three stages (*use ½ cup milk if using previously frozen, thawed zucchini, ¾ cup if using fresh zucchini).
- Divide batter into cupcake tins. Bake approximately 25 minutes or until an inserted toothpick comes out clean.
- Top the cupcakes with Ermine Buttercream.
Tips
To peel or not to peel? If using a small-medium zucchini use unpeeled and only deseed if the seeds are large. If using a large garden zucchini, peel and deseed before shredding.
Got lots of Zucchini? Shredded zucchini can easily be frozen in 2 cup portions. Thaw and use the shredded zucchini and accompanying liquid in the recipe. If using previously frozen zucchini in this recipe, add only ½ cup of buttermilk.
To make buttermilk… combine ½ cup milk + ½ tbsp. lemon juice/vinegar (or ¾ cup milk + ¾ cup lemon juice/vinegar)
To make a cake…. pour batter into a 9 x 13 pan. Bake at 350°F (177°C) approximately 50 minutes or until an inserted tooth pick comes out clean.
Replacing sugar with honey…When baking, if you’d like to replace sugar with a more local option you can use honey. However, it’s not a direct substitution. Use the BeeMaid Honey Converter Tool to help determine what substitution will generate the best results.
Share with
Friends and Family
Notes
To peel or not to peel? If using a small-medium zucchini use unpeeled and only deseed if the seeds are large. If using a large garden zucchini, peel and deseed before shredding.
Got lots of Zucchini? Shredded zucchini can easily be frozen in 2 cup portions. Thaw and use the shredded zucchini and accompanying liquid in the recipe. If using previously frozen zucchini in this recipe, add only ½ cup of buttermilk.
To make buttermilk… combine ½ cup milk + ½ tbsp. lemon juice/vinegar (or ¾ cup milk + ¾ cup lemon juice/vinegar)
To make a cake…. pour batter into a 9 x 13 pan. Bake at 350°F (177°C) approximately 50 minutes or until an inserted tooth pick comes out clean.
Replacing sugar with honey…When baking, if you’d like to replace sugar with a more local option you can use honey. However, it’s not a direct substitution. Use the BeeMaid Honey Converter Tool to help determine what substitution will generate the best results.