Chocolate Zuchhini Cupcakes with Icing

Ingredients

• 1 1/2 cups light brown sugar
• 3/4 cup canola oil
• 1/4 cup unsalted butter, melted
• 3 eggs
• 1 cup buttermilk
• 1 tsp vanilla extract
• 2 cups grated zucchini (about 3/4 of 1 large)
• 1 cup semi-sweet chocolate chips
• 2 1/4 cups all purpose flour
• 1 cup cocoa powder, sifted
• 2 tsp baking powder
• 1 tsp cinnamon
• 1 / tsp salt
• Icing
• 1 cup salted butter, softened
• 2 cups icing sugar
• 1 tbsp milk
• 2 tsp vanilla extract
• few drops of blue food colouring

Details

Servings 24

Preparation

Step 1

Preheat oven to 350F

Line 2 muffin pans with paper liners and set aside

In a bowl, mix together the brown sugar, oil and melted butter. Add eggs; beat until incorporated. Stir in buttermilk, vanilla, zucchini and chocolate chips.

In another large bow, whisk all of the dry ingredients. Add in the wet ingredients and mix until combined. Spoon batter into muffin pans, filling 3/4 full. Bake on centre rack for about 25-30 min, or until toothpick inserted in the centre of a cupcake comes out clean. Cool in the pan for 5 min; transfer to a rack to cool completely before icing.

Icing
In a large bowl, cream butter. Add icing sugar, milk, vanilla, and mix until smooth and creamy.

Add a little blue food colouring; stir into icing. Add more colouring until desired shade is achieved.

Spread icing on cooled cupcakes, or creat swirls, as in our photo, using a piping bag with a decorative tip.

CAL337: prot 4G, Carbs 40G, Fat 20G, Fibre 3G.