My friends came over for tea yesterday; a ritual I’ve termed ‘tea party for no reason’; and that’s a mighty good reason to have it almost monthly. And you know how I could tell my guests were pleased? When A said “This is a great tea party, there are no veggies on the table.”
“But there’s a zucchini cupcake!’ I chimed
“Ah, but it’s yummy”
And so it was to be, that I had convinced her to overlook the vegetable and see it for what it really is; a really tasty cupcake. In fact, if there was ever a kid in class you teased your whole life only to see them 10 years down the road, happy, confident and a whole lot of pizazz, this is quite like it. But I’m sure you’re all nice folk out there and no kid ever got teased by you…right?
And the cream cheese; strong enough to hold it’s own and not begging to melt on a balmy day. I’ll say we have ourselves a mainstay. I suppose it’s even a good way of saying you’re getting a dose of vegetables and milk…if you need anymore convincing, that is.
Happy Easter and make like a rabbit and eat your veggies ;)
Zucchini Cupcakes (adapted from Martha Stewart’s Cupcakes)
- 1 1/2 cups GF flour mix (spooned and leveled)
- 1 cup packed dark-brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 zucchini (10 ounces), coarsely grated (1 1/2 cups)*
- 1/3 cup vegetable oil
- 2 large eggs, lightly beaten
- 1/2 teaspoon pure vanilla extract
1. Preheat oven to 175°C. Line cups of a mini muffin tin with paper, foil liners or grease it well. Set aside.
2. In a medium bowl, mix together flour, brown sugar, baking powder, cinnamon, and salt. Mix in nuts.
3. In another bowl, combine zucchini, oil, eggs, and vanilla; add to flour mixture, and mix just until combined.
4. Divide batter evenly among the cups. Bake until a toothpick inserted in the centre of a cupcake comes out clean, 12-15 minutes.
5. Cool in tin on a wire rack for 10 minutes; turn cupcakes out, right side up, and cool completely. Meanwhile, make frosting. With a piping bag fitted with a star nozzle, pipe the frosting on. The frosted cupcakes are best eaten within 1 day.
*I squeezed the zucchini to remove about 2 tablespoons of juice from it before using.
Cream Cheese Frosting by Sweets by Vicky
- 125g cream cheese, softened to room temperature
- 40g butter, softened to room temperature
- 2-2.5 cups of icing sugar, sifted
1. In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and butter until smooth. Add in the sifted icing sugar and beat on medium-high speed until fully incorporated.