Zucchini Ginger Cupcakes

Zucchini Ginger cupcakes, made with such distinctive ingredients as fresh lemon zest, coarsely chopped crystallized ginger, olive oil, and grated zucchini is a robust and full flavored cupcake. This is no light weight middle of the road sort of treat. The cream cheese buttercream features cinnamon and ginger as well as lemon zest to incorporate the flavors throughout the dessert creating a perfect complement to any dinner, lunch, or holiday meal.
Source Epicurious

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Vanilla Cupcakes

Garbanzo bean- fava flour, arrowroot, and potato starch are the foundation for the Vegan, Gluten-free Vanilla Cupcakes. While those foundational ingredients may not sound appetizing on their own, when you add the lemon zest, agave nectar, vanilla extract and applesauce, you have the sweet components that create not only a more healthy dessert alternative, but a yummy variety as well. The vanilla frosting that completes this wholesome treat is just as healthy and yummy.
Source Epicurious

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Carrot Cupcakes with Maple Brown Sugar Cream Cheese Italian Meringue Buttercream

Carrot Cupcakes with Maple Brown Sugar Cream Cheese Italian Meringue Buttercream

via I Made Dinner

Adapted from “How to Be a Domestic Goddess” by Nigella Lawson


* 1 c. light brown sugar

* 1 1/2 c. neutral-tasting oil (I used vegetable)

* 4 large eggs

* 3 c. all-purpose flour

* 1 1/2 c. baking soda

* 2 tsp. cinnamon

* 1 tsp. cloves

* 1 tsp. fresh-grated ginger

* 1 tsp. vanilla extract

* pinch salt

* zest of 1 lemon

* zest of 1 orange

* 6 medium carrots, washed and grated

* 1 c. chopped walnuts

* 1 batch MBSCCIMB (recipe follows)


Preheat the oven to 400*F.

Beat the sugar and oil together, then add the eggs one at a time. Add the flour, baking soda, cinnamon, cloves, ginger, vanilla, salt and zests, then fold in the grated carrot and walnuts. Line two 12-cup muffin/cupcake pans with paper or foil liners, then fill 3/4 of the way up with the cake batter. Bake until a tester comes out clean, about 20 minutes.

Icing Ingredients

Adapted from allrecipes.com Maple Brown Sugar Buttercream

* 3 large egg whites, brought to room temperature

* 1/4 tsp. cream of tartar

* 1/4 c. water

* 1/2 c. packed dark brown sugar

* 1/2 c. real maple syrup (MUST use the real stuff!)

* pinch of salt

* 1 1/3 c. unsalted butter

* 8 oz. cream cheese

* 2 tsp. vanilla extract


Place the egg whites in the bowl of a mixer. Add the cream of tartar and salt. Whip using the whisk attachment to firm peaks, then stop the mixer and switch to the paddle attachment. Mix together the water, sugar, and maple syrup in a small sauce pan. Heat over medium-high heat until boiling, then cook until it reaches the soft ball stage (240*). Re-start the mixer and slowly pour the sugar mixture into the egg whites in a steady stream. Beat the egg white/sugar mixture until completely cooled, about 15-20 minutes. Then add the butter in small pieces until fully incorporated, then do the same with the cream cheese. Add the vanilla extract and mix a couple more minutes. Use to frost your favorite cupcakes, or eat with a spoon.

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