Zizi's Adventures - Real Food, Real Stories

Chocolate-Zucchini Cupcake with Peanut Butter Frosting

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I have already told you that I love cupcakes. Last weekend I baked a new version and nothing left of course. Because of the zucchini the dough is light. The peanut butter frosting is salty and sweet in the same time. I will definitely bake it again.
What is your favourite cupcake?
Chocolate-Zucchini Cupcake with Peanut Butter Frosting

Ingredients (makes 12)
For the cupcake
– 1 cup peeled, grated zucchini
– 1/4 cup unsweetend cocoa powder
– 1/2 cup sunflower oil
– 170 g white spelt flour
– 120 g cane sugar
– 1 organic egg
– 1 teaspoon baking soda
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 vanilla bean, split and seeded
For the frosting
– 150 g mascarpone
– 2-3 tablespoons peanut butter
– 2-3 teaspoons cane powder sugar
– 1/2 vanilla bean, split and seeded
Method
Preheat oven to 170C (350F). Line 12 hole muffin tray with paper cases. In a bowl stir together the egg with the cane sugar, then add oil, vanilla and zucchini. In another bowl mix together the dry ingredients: flour, cocoa, baking soda, baking powder and salt. Pour the dry mixture into the wet ones and mix until smooth. Spoon the mixture into cases, filling them about two thids full, dividing the batter evenly. Bake about 25-30 minutes on 170-180C (350F). Remove from the oven when a cocktail stick just comes out of the muffins cleanly. Leave them to cool in a wire rack.
For the frosting in a bowl mix together the mascarpone with peanut butter, cane powder sugar, vanilla until smooth. Refrigerate about 30 minutes. Frost the cupcakes with this yum peanut butter frosting.

Cinnamon Cupcake

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I have started making cupcakes recently but I like it so much. This cinnamon one is so creamy and moist. I could only save one to take photos of it. The base of the cupcake is vegan and without frosting tastes amazing too.
Cinnamon Cupcake

Ingredients (makes 12)

For the cupcake
– 2 cups whole wheat spelt flour and white spelt flour, mixed
– 1 teaspoon cinnamon
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 2 teaspoon tapioca starch (or cornstarch)
– 1 teaspoon apple vinegar
– 1 and 1/2 cups oatmilk (you can use rice, soy or almond milk too)
– 1/2 cup cane sugar
– 1/3 cup sunflower oil
– 1 vanilla bean, split and seeded

For the cinnamon cream frosting
– 200 g mascarpone
– 1 tablespoon cococa powder, unsweetend, sifted
– 1,5-2 tablespoons powdered sugar, sifted
– 1 teaspoon cinnamon
– pinch of salt

Method

Preheat the oven to 170C (350F). In a bowl mix together the dry ingredients: flours, starch, baking powder, baking soda, cinnamon, salt. In another bowl mix together oatmilk with vinegar and sugar and stir to combine. Add oil, vanilla and stir together. Pour the wet ingredients into the dry ones and mix until smooth. Line 12 hole muffin tray with paper cases. Spoon the mixture into cases, filling them about two thirds full, dividing the batter evenly. Bake about 25-30 minutes on 170-180C (350F). Remove from the oven when a cocktail stick just comes out of the muffins cleanly. Leave them to cool in a wire rack.

For the frosting in a bowl mix together the mascarpone with cocoa powder, cinnamon, salt and powdered sugar until smooth. Refrigerate about 30 minutes. Pipe on the cinnamon frosting to the cupcakes.

Coconut Lime Cupcake

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I have baked muffins before but never cupcakes. Although I love how cupcakes look like (I think they’re cute :)), I always thought that I take enough sugar into my body only with the muffins… I don’t need the very sweet sugar frosting!

But I changed my mind… I use much less sugar to make the frosting than in most recipes so I let myself to have a few bites sometimes.

Coconut Lime Cupcake

Ingredients (makes 12 cupcakes)

For cupcakes
– 1,5 cup whole wheat spelt flour and white spelt flour, mixed
– 1/2 cup olive oil
– 1/2 cup desiccated coconut
– 1 dl coconut milk
– 2 organic eggs
– 100 g cane sugar
– 1 teaspoon baking powder
– 1 teaspoon baking soda
– 1 lime’s juice and zest
– pinch of salt

For the frosting
– 200 g mascarpone
– 3 tablespoons powdered sugar
– half of a lime’s juice and zest

Method

Preheat the oven to 170C (350F). In a bowl whisk together the eggs and sugar for about 2-3 minutes. Add coconut milk, olive oil, lime’s juice and zest, whisk again until everything is well mixed. Add the dry ingredients: flours, desiccated coconut, baking powder, baking soda and salt. Mix until the batter is smooth and well combined. Line cupcake tins with cupcake liners. Spoon the mixture into liners, filling them about two thirds full, dividing the batter evenly. Bake on 170-180C (350F) for about 25-30 minutes (until a toothpick inserted in the middle comes out free of crumbs). Let cool completely before frosting.

For the frosting in a bowl mix together the mascarpone with sugar, lime’s juice and zest until smooth. Refrigerate about an hour. Pipe on the lime frosting to the cupcakes.