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Carrot Zucchini Cupcakes

1 1/2 cups (375 mL) all purpose flour
1 1/2 tsp (7 mL) baking powder
1/2 tsp (2 mL) ground cinnamon
1/4 tsp salt (1 mL)
1 cup granulated sugar (250 mL)
1/2 cup (125 mL) unsalted butter, melted and cooled slightly
2 eggs
1 cup (250 mL) shredded carrot (about 1 large carrot)
1 cup (250 mL) shredded zucchini (about 1 small zucchini)
1/3 cup (75 mL) milk
Frosting (see Frosting suggestions, below)
Muffin pan, lined with paper liners
Cream Cheese Icing
Orange Cream Cheese Icing


Preheat oven to 350F (180C). In a small bowl, mix together flour, baking powder, cinnamon and salt. In a large bowl, whisk together sugar, butter and eggs until smooth. Add shredded carrot and zucchini, beating until mixed. Alternately stir in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth (see Notes). Scoop batter into prepared pan. Bake in preheated oven for 20 to 25 minutes or until golden brown and tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting. Variation: Add 1/3 cup (75 mL) loosely packed sweetened flaked coconut to the batter.

Source: www.cookstr.com