member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Shirley Mitchem      

Recipe Categories:

    CHOCOLATE ZUCCHINI CUPCAKES


    Source of Recipe


    BBR

    Recipe Introduction


    Posted by: ltlgranny

    List of Ingredients




    1 dozen

    1-1/2 cups unsifted all purpose flour
    3/4 cup granulated sugar
    1/4 cup unsweetened cocoa powder
    1-1/2 tsps baking soda
    1/2 tsp salt
    1 cup shredded, peeled zucchini
    1/3 cup Crisco Oil
    1/3 cup buttermilk
    1 large egg
    1 tsp pure vanilla extract

    FROSTING:
    1-1/2 cups confectioners' sugar
    2 tblsps butter OR margarine, softened
    2-3 tblsps milk, divided
    1/4 tblsp pure vanilla extract

    Recipe



    Preheat oven to 350ºF. Place paper liners in 12 muffin cups; set aside.

    In med mixing bowl, mix flour, sugar, cocoa, baking soda & salt. Add remaining cake ingredients. With elec mixer at low speed, beat until ingredients are moistened, scraping bowl occasionally. Pour into lined muffin cups, filling each about 2/3 full.

    Bake 20-25 mins until wooden toothpick inserted near centers comes out clean. Remove from pan. Cool completely on wire rack.

    FROSTING:

    In small mixing bowl, combine confectioners' sugar, butter, 1 tblsp milk & vanilla. With elec mixer at low speed, beat until smooth, scraping bowl frequently. Beat in additional milk until desired spreading consistency. Spread on cooled cupcakes.
 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â