Sweet Zucchini Cupcakes

Submitted by Julie Twitchell

I have been trying to find different ways to use up my zucchini. I found this recipe on the Martha Stewart website. When I saw the picture, I knew I had to make them. You can never go wrong with cream cheese frosting! They are really yummy and my kids even liked them without the frosting--crazy, I know.

• 3 Cup all-purpose flour (spooned and leveled)
• 1/2 tsp. baking powder
• 1 tsp. baking soda
• 2 tsp. ground cinnamon
• 1 tsp. salt
• 1/2 tsp. nutmeg
• 1 Cup coarsely chopped pecans or walnuts(optional)
• 3 Cup grated zucchini
• 1 Cup vegetable oil
• 2 large eggs, lightly beaten
• 1 TB pure vanilla extract
• 2 Cup brown sugar

Cream Cheese frosting:

• 4 TB room temperature unsalted butter
• 4 oz. room temperature cream cheese
• 2 Cup powdered sugar
• 1/2 tsp. pure vanilla extract
• (I also added 1/2 tsp ground cinnamon)

1. Preheat oven to 350 degrees. Line cups of 2 standard (12-cup) muffin tin with paper or foil liners. Set aside.
2. In a medium bowl, mix together flour, baking powder, baking soda, cinnamon, nutmeg and salt. 
3. In another bowl, whisk together oil, eggs and vanilla; whisk in brown sugar until smooth. Stir in grated zucchini. Add to flour mixture, and mix just until combined (do not over mix). Add walnuts.
4. Divide batter evenly among muffin cups. Bake until a toothpick inserted in the center of a cupcake comes out clean, 20 minutes.
5. Cool in tin on a wire rack for 10 minutes; turn cupcakes out, right side up, and cool completely. Meanwhile, make the frosting. The frosted cupcakes are best eaten within 1 day.

Printable Version

Rainbow Cupcakes

Submitted by Michelle Tolman

What a great recipe to make with kids. She found this recipe on the Family Fun website http://familyfun.go.com/st-patricks-day/st-patricks-day-recipes/st-patricks-day-desserts/taste-a-rainbow-cupcakes-842128/

Ingredients:

White cake mix(18 ounce box)

Food coloring (red, blue, green and yellow)

Baking cups

Whipped cream(optional)

1. Prepare your favorite white cake mix, then divide the batter evenly among 6 small bowls. Following the chart below, dye each bowl of batter a rainbow color.

Rainbow color Drops of food coloring

Purple----------- 9 red and 6 blue drops

Blue -------------12 drops

Green -----------12 drops

Yellow -----------12 drops

Orange ----------12 yellow and 4 red drops

Red --------------18 drops

2. Line 16 muffin pan wells with baking cups. Evenly distribute the purple batter among the cups, then the blue, and so on, following the order shown. As you go, gently spread each layer of batter with the back of a spoon to cover the color underneath.

3. Bake the cupcakes according to your recipe directions. Before serving, remove the paper wrapping, and if you like, top each cupcake with a whipped cream cloud.