Sunny's birthday is tomorrow. She's one lucky duck. She's getting a watermelon cake at home before presents and cupcakes after dinner at Ken's work. Why 2 different desserts? Because we are bringing cupcakes to share with to Ken's coworkers because we like to spoil them and they adore the girls. I made chocolate zucchini cupcakes with a marshmallow creme-cool whip frosting.
I love this recipe. It's sweet but not too sweet.
Chocolate Zucchini CupcakesAdapted from Happy Herbivore
Fat: 0.4 grams
Carbs: 19.3 grams
Sugar: 6.9 grams
Protein: 2.1 grams
1.25 cup whole wheat flour
.25 cup unsweetened cocoa
1.25 tsp baking powder
1 banana, mashed
.25 cup sugar
.5 cup applesauce
.25 cup skim milk (non-dairy milk would work also)
1 t vanilla
1 cup shredded zucchini
- Heat oven to 350.
- Grease your cupcake pan (or use liners)
- Combine dry ingredients
- Mix together the banana, applesauce and sugar
- Stir in the milk, vanilla and zucchini
- Add the dry ingredients to the banana mixture
- Fill muffin cups 2/3 full
- Bake 18-25 minutes (stick a toothpick in it and if it comes out clean then it's done)
I frosted them with a simple Cool Whip Fluff Frosting. Word to the wise, when you want to do something impressive, stick to what you know. I decided to try a new fat free frosting. Cool Whip and marshmallow fluff. It didn't stiffen up. So now my cupcake's frosting is all runny. It tastes good but, instead of the recipe I was planning on posting I'll give you a link to my normal fat free frosting. Click Here for it. Just so you know, the normal recipe is great because you can use any flavor of pudding that you'd like. And if anybody has a good fat free frosting recipe, please PLEASE send it to me! I'm always searching for a new one. But it's really pretty though....
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