Zoo-Key-Nee

Normally I have the cupcake of the week planned out by the time I go to the grocery store on Sunday. This week, that was not the case. By Wednesday morning, I had no clue what I was going to do. During the day I finally decided to put some of the zucchini that my aunt gave me to sweet use.
On Thursday I woke up and hit the kitchen. When my husband called during his lunch break I told him I'd made the cupcake of the week. He asked me what kind and I said "zucchini." He instantly proceeded to ask me "Why?" I said "Why not?" I could tell he was a bit weirded out by the idea, and reluctant to tell me that it sounded like a delicious idea. Boy, did his tune change when he took a bite!!
I think that zucchini's are underestimated. When I mention zucchini bread to people, many of them immediately think that it's going to be gross. When I say that I'm incorporating zucchini in dinner, I see weirded out faces all around. It's time for everyone to realize what a universally delicious ingredient this is! Not only can you  make a yummy breakfast loaf out of it, you can saute it up and serve it with your favorite protein, AND create a delish dessert out of it, too! I hope that this cupcake helped make people think twice about avoiding this yummy veggie.

Spiced Zucchini Cupcake with Cinnamon Cream Cheese frosting:
Inspired by Heather Christo Cooks

For the cupcake:
1 c vegetable oil
2 1/4 c granulated sugar
3 eggs
3 c all-purpose flour
2 1/2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1 tsp ginger
1/4 tsp nutmeg
1/2 tsp kosher salt
2 c zucchini, shredded

For the frosting:
8 oz cream cheese, room temperature
1 c unsalted butter
1 tsp vanilla
1-2 tsp water
2 tsp cinnamon
4 c confectioners' sugar

Preheat your oven to 350 degrees and coat insides of cupcake pans with shortening, or a baking spray. Set aside.
In the bowl of your mixing bowl, combine oil and sugar. Mix for 2 minutes, or until nice and creamy. Add your eggs, one at a time, ensuring that they are properly blended in. Mix for another 2 minutes until it looks like pudding. While this is mixing, combine all of your dry ingredients in a medium bowl. Once the oil mixture is pudding-esque, reduce mixer to low and begin adding flour mixture slowly. Batter will begin to get very thick, but keep going. Once all of the flour has been added and combined in mixture, turn off mixer and remove bowl. Give batter a few stirs to make sure flour is incorporated. Add your zucchini and mix well.

Grab your trusty scoop and scoop batter into prepared baking pans, filling about 2/3 full. Bake these for 17-19 minutes or until toothpick comes out clean. Leave in pans to cool for only about 5 minutes, then carefully remove them from your pan. I served these right-side up, like a normal cupcake, but my husband thought they would be successfully served upside-down, too....like the picture. I think when I make them again, they will be upside-down. If you are serving in this manner, cool them upside down on the rack.

While these cool, toss your cream cheese and butter in a clean mixing bowl. Using whisk attachment, whip until nice and creamy, then add vanilla and about 1 tsp water. When combined, add cinnamon and  confectioners' sugar. Whip until light and fluffy. Add additional water until desired consistency is reached.

Spread or pipe onto cupcakes, and enjoy!

Eh... What's up Doc?...

So, a couple of weeks ago I had some extra cream cheese frosting left over from some cupcakes I made for someone, and I hated to let it go to waste. I racked my brain for a couple of seconds, trying to come up with a potential idea for usage of the frosting. Luckily, I was planning on making some carrot baby food in a few days, so I had carrots. Carrots + cream cheese frosting = CARROT CAKE CUPCAKES! I threw them together literally 2 hrs before I left for work, and handed a few out. After the reactions I received, I realized that I needed to make them again, and post them on the blog. So.....here you go!

Carrot Cake Cupcakes
Inspired by The Sono Baking Company Cookbook

For the cupcakes:
2 1/2 c cake flour
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp kosher salt
3/4 tsp ground cinnamon
1/4 tsp grated nutmeg
16 oz peeled & shredded carrots (use your Microplane to ensure they are nice & fine)
2/3 c sour cream
2 c granulated sugar
1 c vegetable oil
4 large eggs

For the cream cheese frosting:
8 oz cream cheese frosting, room temperature
1/2 c unsalted butter, room temperature
pinch of kosher salt
4 c confectioners sugar
1 tsp vanilla
Zest of one orange (or if you're like me, use 2-3 Cuties because those are more commonly found in the house)
2 tsp grated ginger

Preheat your oven at 350 degrees and prep your muffin trays. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

In a large bowl, combine your carrots, sour cream, sugar, oil, and eggs. Whisk to incorporate, then add your dry ingredients. FOLD do NOT whisk them in. You want to ensure that the batter stays as airy as possible. Continue to fold until dry's are incorporated completely.

Grab your trusty ice cream scoop and fill each muffin cup about 3/4 full. These really won't puff up much, so, 3/4 full is safe. Place them in the oven and bake for 20-24 minutes, making sure you rotate the pan about 1/2 way through the baking process.

Place pan on cooling rack, and let them cool for about 10 minutes, then take them out and cool completely. (Seriously...if you try to put cream cheese frosting on a warm cupcake you are only asking for a slimy mess!)

While your cupcakes cool, prep your frosting. Put your butter, cream cheese, and vanilla in the bowl of your mixer. Slowly add your confectioners sugar, about 1/2 a cup at a time, to avoid a snowstorm from happening in your kitchen. Once the sugar is mixed in well, add your zest. I suggest that if you do not own a Microplane, GET ONE. My husband  bought one for me at Sur La Table and the first time I used it, it was like MAGIC! Truuuuust me. You need one.

Anyway, beat in zest and ginger, then pipe onto your cupcakes. If you want to get fancy, garnish your cupcakes with a little carrot peel. As you can see from my picture, I didn't get fancy with these. Don't worry, though -- the flavor and texture of this cupcake is fancy enough!
Have fun, and enjoy!