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.
