Sweets | Zucchini Ginger Cupcakes
Posted on September 15, 2011
Yummy way to use summer zucchini! These turned out good, tasty with a nice rise, very moist. Scented with ginger, cinnamon, and orange. Good unfrosted as well, more like a muffin that way. Note that I patted my grated zucchini dry several times before adding to the mix.
Yield: 12 cupcakes
Ingredients
CUPCAKES
1/3 cup crystallized ginger (1 3/4 ounces), coarsely chopped
2 cups all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon finely grated fresh orange zest
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
2 cups coarsely grated zucchini (2 medium)
3/4 cup mild olive oil
3/4 cup mild honey
2 large eggs, lightly beaten
1 teaspoon vanilla
FROSTING
8 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
1/2 cup confectioners sugar
1 teaspoon vanilla
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon finely grated fresh orange zest
Method
CUPCAKES
Put oven rack in middle position and preheat oven to 350 degrees F. Line muffin cups with liners.
Pulse crystallized ginger in food processor until finely ground, then add flour, ground ginger, cinnamon, zest, salt, baking soda, and baking powder and pulse until combined.
Whisk together zucchini, oil, honey, eggs, and vanilla in a medium bowl, then stir in flour mixture until just combined. Divide batter among muffin cups and bake until golden and a wooden pick or skewer inserted in center of a cupcake comes out clean, 20 to 24 minutes.
Cool in pan on a rack 10 minutes. Remove cupcakes from pan and cool completely, 1 hour.
FROSTING
Beat together frosting ingredients with an electric mixer at high speed until combined well and fluffy, 3 to 5 minutes. Frost tops of cooled cupcakes. Garnish with small slices of crystallized ginger.
Make ahead tip: These cupcakes keep for 3 months in the freezer, without frosting. When you want to use, thaw and frost.
(Ref. Sur La Table's "Zucchini Ginger Cupcakes" recipe, "Cupcake Workshop" class.)