Zucchini Cupcakes with Cream Cheese Icing
8 Mar 2010
I visited Farmer Andrew this past weekend. Farmer Andrew lives in Dungog about a 3 hour drive from my place in Sydney. I thought I'd do a bit of country style baking and decided to make some zucchini cupcakes. I knew I'd be able to get fresh eggs from the girls in the henhouse and when I checked the nesting boxes, there were 4 eggs waiting for me. I brought zucchinis with me but there were some zucchinis growing in the veggie garden.
I can't remember how long I've had this recipe and whether I wrote it myself or copied it from someone else. It's simply a carrot cake recipe which uses zucchini instead of grated carrot. I also use toasted walnuts and crushed pineapple in the recipe, which makes the cake nice and moist. Normally I make a 8-9 inch cake using this recipe but thought cupcakes would be a nice idea.
I was a bit surprised when the recipe made 16 cupcakes. Two came back down with me on the drive to Sydney.
I can't remember how long I've had this recipe and whether I wrote it myself or copied it from someone else. It's simply a carrot cake recipe which uses zucchini instead of grated carrot. I also use toasted walnuts and crushed pineapple in the recipe, which makes the cake nice and moist. Normally I make a 8-9 inch cake using this recipe but thought cupcakes would be a nice idea.
I was a bit surprised when the recipe made 16 cupcakes. Two came back down with me on the drive to Sydney.
I've not eaten one of the cupcakes yet - I'm waiting to have mine after dinner with a cup of tea but Andrew assures me they're yummy.
I hope you had a lovely weekend and return to work today refreshed and invigorated. I'll be back on Wednesday with my last Melbourne post so until then,
Jillian