Bake something tasty. Share it with your neighbours. It’s a sure way to make friends and win over enemies. We have deemed this to be crucial in communal living situations.
These incredibly moist and flavourful zucchini cupcakes were a big hit around the halls of East Wing.
I used yellow zucchinis this time, though usually I make them with the regular green variety. The cinnamon adds a lovely subtle twist, and the generous amount of cocoa adds a deep, chocolaty flavor without being overly sweet. They are absolutely delightful topped with a swirl of cream cheese or buttercream frosting, or for a lower fat alternative, serve with a dallop of plain yoghurt. An ingenious (and delicious) way to sneak some extra vegetables into your (or someone else’s) diet.
Moist Chocolate Zucchini Cupcakes (from Spark Recipes)
1/3 cup boiling water
2 cups shredded zucchini/courgette
1 1/2 cups flour
1/2 cup cocoa
3/4 cup sugar (I substituted 1/2 cup brown sugar, 1/4 cup honey)
1 1/4 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/4 cup vegetable oil
1/4 cup plain yoghurt
1 tsp vanilla
Preheat oven to 350 degrees. In large bowl, pour boiling water over zucchini. Add all other ingredients and stir just until well combined. Line muffin pans with paper muffin cups, and use a 1/4 cup measure to pour batter into cups. Bake for 30 minutes or until toothpick comes out clean. Yields 18 cupcakes.
Coconut Buttercream Frosting (adapted from The Kitchen Magpie)
2 cups icing sugar
1.5 tsp vanilla
1-2 Tbsp coconut cream/milk
Cream butter, icing sugar, and vanilla together in a bowl. Add coconut milk, starting with 1 Tbsp and adding more until the right consistency is reached. Beat with electric beaters until icing is impeccably smooth and creamy. Frosts 12-18 cupcakes, depending on the size of your swirl.