Zucchini Cupcake

 

            It was one of the busiest weeks in my life. I was on a roller coaster ride of life where you literally forget to breath. After all life could never be so idle when you have three kids (Well, I mean four!! Grown up ones can  be more insisting) around. Juggling between cooking, sewing, blogging, reading and lot more kids stuff which you would probably not find in the dictionaries; is what recently life is like. I call myself lazy no more. You just don't have space for that word in my 60 miles/hr marathon life. Aaah!! I think you can of course hear me panting.. just halting a bit to take breath!!

            Still!! I am enjoying it on the go!! I seriously can't imagine life with a lower pace. I guess it's all part of the fun. I am just trying to enjoy an ice lolly on the ride... After all roller coaster rides are meant to be fun. And of course it is!! If you take it in the positive sense :)

           So, I'm posting the recipe of Zucchini cupcake I had made a few months back. It is one of the latest additions to my kids menu,which helps me sneak in veggies to their veggie resistant tummies. Gosh! The boys never suspected, their enemies were hiding right under their noses; and the cakes were gone, before I even knew it. Try this for your kids, if yours are Yuck! Yuck! towards veggies too.. A sure shot to success; believe me;)

Here is the recipe...

Things you need:
For the cake

3 eggs
1 1/3 cups powdered sugar
1/2 cup vegetable oil
1/2 cup orange juice
1 tsp almond extract
2 1/2 cups all purpose flour
2 tsp powdered cinnamon
2 tsp baking pdr
1/2 tsp baking soda
1 tsp salt
1 1/2 cups grated zucchini

For the frosting:

1/4 cup (50g)butter, at room temperature

120g Philly cream cheese(1/2 pkg),at room temp
1 - 1 and 1/2 cups of icing sugar
1/2 tsp vanilla extract
2 tbsp grated zucchini for garnishing

Method:
Preheat oven to 180 degree C (350 F). Line the cupcake trays with paper cups and set aside. In a bowl, combine flour, cinnamon, baking powder, baking soda, and salt.Keep aside. In another bowl, beat together eggs and sugar until light and creamy. Add oil, orange juice and almond extract and beat on medium until well combined. Add dry  ingredients to this in three additions and beat on low just until combined. Add grated zucchini and gently fold in.Evenly fill the muffin cups with the batter and bake for 18 to 25 minutes or when a skewer inserted into the center comes out clean. Transfer to a wire wrack and let cool for 5 to 10 min, before removing from pan. Let cool completely before frosting

Frosting:

 

Mix butter and cream cheese together with an electric mixer about 3 minutes on medium speed until smooth. Scrape down the sides and bottom of the bowl in between to ensure uniform mixing.

Add vanilla extract and mix. Slowly add icing sugar. Keep adding until you get the desired sweetness and thickness.

      Transfer the cream cheese mixture to icing bag and squeeze swirls on to the muffins. Serve garnished with grated zucchini.Enjoy!