Monday, October 7, 2013
Zucchini Honey Cupcakes with Honey-Cream Cheese Icing
I can't quite claim that these cupcakes are health food--but it's safe to say that these cupcakes are at least better for you most other cupcakes. They're made with olive oil and honey and they're delicious! Delicate, not-too-sweet, and very satisfying. The original recipe comes from a July 2006 issue of Gourmet Magazine, now available here on Epicurious.
I will confess that initially, Robert was not ecstatic about these cupcakes. That might have something to do with the fact that he grabbed one before it had time to cool and ate it without any frosting. They were a little greasy when they first came out of the oven, but once they cooled (and even after after two days!) they were moist and delicious. Lots of baked goods made with honey taste better the next day--and the honey helps to keep baked goods fresh.
Zucchini Honey Cupcakes
1/3 cup crystallized ginger (about 1 3/4 oz.), coarsely chopped
2 cups all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon finely grated lemon (or orange) zest
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
2 cups coarsely grated zucchini (I used 1 medium-sized zucchini that seemed to be perfect)
3/4 cup mild olive oil
3/4 cup mild honey
2 large eggs
1 1/2 teaspoon pure vanilla extract
Preheat oven to 350 degrees and line 18 muffin cups with liners. In a food processor, pulse the crystallized ginger until it's finely ground. Add flour, ground ginger, cinnamon, lemon zest, salt, baking soda and baking powder to bowl of food processor and pulse to combine. In a medium bowl, whisk the zucchini, oil, honey, eggs and vanilla. Add the flour mixture and stir until just combined--don't over mix. Spoon the batter in the muffin cups, filling no more than 1/2 full so that they don't burst over the sides. You should have enough for 18 regular-sized cupcakes. Bake for about 20 minutes until toothpick inserted in center of a cupcake comes out clean. Cool completely before frosting with Honey-Cream Cheese Icing. Don't frost if you're not eating them right away.
Honey-Cream Cheese Icing
1 8-oz package cream cheese, softened
2-4 tablespoons honey (according to taste)
1 teaspoon pure vanilla extract
Beat the cream cheese until very smooth. Add 2 tablespoons of the honey and the vanilla and beat until well blended. Taste. Add some more honey if you'd like the icing to be sweeter. Should make enough for 18 cupcakes.