Carrot and Zucchini Cupcakes w/ Maple Cream Cheese Frosting
Time to bake again. I signed up for baking once a month for my daughter’s school. I needed new victims for my recipes. Kids like cupcakes with frosting, but they don’t know that these come with veggies. We will see how they like them. My daughter taste tested them and said they were yummy. I wanted to use zucchini, but this time I wanted to try a new recipe. This one I found in the Better Homes and Garden Magazine. It was a recipe for bars, but I made it into mini cupcakes.
Carrot and Zucchini Mini Cupcakes
Ingredients
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon baking soda
- 2 eggs, slightly beaten
- 1-1/2 cups shredded carrots (3 medium)
- 1 medium zucchini, shredded (1 cup)
- 3/4 cup packed brown sugar
- 1/2 cup raisins
- 1/2 cup chopped walnuts
- 1/2 cup cooking oil
- 1/4 cup honey
- 1 teaspoon vanilla
1. Preheat oven to 350 degrees F. In a large bowl combine flour, baking powder, ginger, and baking soda. In another large bowl stir together eggs, carrot, zucchini, brown sugar, raisins, walnuts, oil, honey, and vanilla. Add carrot mixture to flour mixture, stirring just until combined. Divide mixture into lined mini muffin pans.
2. Bake about 15 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
The frosting they suggested was a Citrus Cream Cheese Frosting. Basically 8 oz. cream cheese, 1 cup powdered sugar and 1 tsp lemon or orange peel. I decided I wanted to use the Maple Cream Cheese frosting I had used previously.
Maple Cream Cheese Frosting
- 10oz. cream cheese
- 5 tbs unsalted butter, room temperature
- 2 1/2 cups powdered sugar
- 1/4 cup pure maple syrup
Using electric mixer, beat cream cheese and butter in large bowl until light and fluffy. Add powdered sugar and beat at low speed until well blended. Beat in maple syrup. Chill until just firm enough to spread, 30min
Mmmmm….now doesn’t that look inviting.
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Mini Chocolate Peanut Butter Donuts w/ Peanut Butter Glaze
Whew! It’s been crazy busy in this neck of the woods these past couple of weeks. Between trying to do some Christmas shopping, celebrating Thanksgiving twice, decorating for Christmas, packing for vacation, going on vacation, unpacking from vacation, doing some more Christmas shopping and taking pictures of the kids for our Christmas cards, I have not had much time to sit. So now that I have a little time, I wanted to post another donut recipe I made before all the hoopla took place. Averie from healthyfoodforliving.com/recipes/ said I should try her donut recipes, so I chose to try the Peanut Butter Chocolate ones. I love chocolate and peanut butter together. These little gems satisfy my craving without feeling guilty. They are so light and fluffy, they don’t feel like a brick on your stomach like regular fried donuts. I am really getting some use out of my babycakes machine.
Mini Chocolate Peanut Butter Donuts
by loves veggies and yoga
Ingredients
- 2 tbsp butter, melted
- 2 tbsp peanut butter, melted
- 3/4 cup flour
- 1/3 cup granulated sugar
- 1/4 cup cocoa
- 1 tsp baking powder
- 1/4 tsp cinnamon
- 1/2 cup buttermilk ( I didn’t have any, so used reg. milk)
- 1 egg
- 1/2 tsp vanilla extract
Cooking Directions
- In a small bowl, soften/melt the butter and peanut butter in the microwave, about 15- 30 seconds. Stir.
- In a large bowl, mix together flour, cocoa powder, sugar, baking powder, cinnamon, buttermilk, egg, and vanilla. Mix well.
- Add the butter/peanut butter mixture and stir together until well blended.
- Fill each cooking reservoir with about 2 tbsp of batter.
- Bake 2-4 minutes or until toothpick inserted in donut comes out clean. Makes about 12 mini donuts.
Peanut Butter Glaze
by loves veggies and yoga
Ingredients
- 1 tbsp butter, melted
- 2 tbsp peanut butter, melted
- 1/3 cup powdered sugar
- 1/2 tsp vanilla extract
- 1 tbsp milk
Cooking Directions
- Mix the melted butter and peanut butter. Then add the powdered sugar and vanilla.
- Slowly add the water or milk, one teaspoon at a time, until desired consistency is achieved.
For some reason I am having trouble getting the glaze to adhere to the donuts, so I end up having to make the recipe a little thincker and put it on as more of a frosting. I wonder if the machine gives the donuts a slicker finish than if I baked them in the oven? I guess I will find out when I finally get to buy my pans. Maybe Santa will bring me some for Christmas.
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