Yep, it’s official! Amazon is on board to be the final judge of the Original Cupcake Recipe contest! How awesomely cool is that??
What? You haven’t heard about the contes? Well, click on that CONTEST! link up there in the menu bar and read all about it!! Deadline is June 15, so there’s still time to strap on that apron and get me that favorite recipe!! I will narrow down the entrees to the Top 3, then send along samples to Amazon, who will choose the final winner. Winner’s recipe will be published in the back of my January 27th Kensington Brava release, SWEET STUFF! All three finalists will receive signed copies of the book as well! So….HURRY! Winner announced June 30th!
For this week’s cupcake, I decided to embrace my summer vegetable garden. Okay, so I had five thousand zucchini popping up and I needed something to do with them. And yes, you can too bake them into cupcakes. Pretty yummy ones, as it turns out. Tastes like spice cake. Then toss in some chocolate chips, and a bit of cream cheese frosting, and MMMMMM!!! Yay, summertime!
The recipe I used comes from Debra Forshee on AllRecipes.com. I liked that she incorporated cocoa into the batter itself, as well as adding in the chocolate chips. Because, duh, you can never have too much chocolate. I heart Debra and I’ve never even met her!
The recipe is simple and easy to use. I know this, because even I could do it, without a single call to my cute local EMT’s. And, more’s the pity, I know, because they’re awfully easy on the eyes, but my kitchen is still intact, so always a bonus.
Chocolate Chip Zucchini Cupcakes
1/2 cup butter or margarine, softened
1/2 cup vegetable oil
1 3/4 cups sugar
1/2 cup milk
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 cups shredded zucchini
1/4 cup miniature semisweet chocolate chips
1/4 cup chopped pecans
1. In a mixing bowl, cream butter, oil and sugar.
2. Add eggs, milk and vanilla; mix well.
3. Combine flour, cocoa, baking soda, salt and cinnamon; add to the creamed mixture.
4. Fold in zucchini and chocolate chips.
5. Fill greased or paper-lined muffin cups two-thirds full. Top with pecans (save some for frosting if desired.)
6. Bake at 375 degrees F for 20-25 minutes or until top springs back when lightly touched.
Let cool for five minutes, then remove from the pan and cool fully on wire racks. Top with frosting, if desired.
I used my tried-and-true Cream Cheese Frosting recipe I’ve posted here in the past. This time with a sprinkle of pecans on top!
Cream Cheese & Pecan Frosting:
1 (8 ounce) package cream cheese, softened
1/4 cup (1/2 stick) butter, softened
2 tablespoons sour cream
2 teaspoons vanilla
1 (16 ounce) box confectioners’ sugar (approx 3 ½ cups)
1. Cream together the softened butter, sour cream, and vanilla until light and fluffy. (Approx 3-4 minutes on medium speed.)
2. Gradually add and blend in the powdered sugar until the frosting is smooth.
3. Frost the cupcakes, sprinkle with pecans, pour a tall, cold glass of milk….and be prepared to have a Cupcake Moment. Just sayin.
And? YUM with a capital Y U M! Perfect for summertime.
Also, yes, I am giving away the Blog Cupcake Candy as promised in the last blog post. Thank you for your entries! And the winner of the free signed book from my Big Time Author Website bookshelf is? Janet L!! Wahoo! Just send me an email to email@example.com with a few title ideas from my website bookshelf (in case I’m out of your first choice) and an address and the prize is yours!
To enter this week’s Blog Cupcake Candy contest, drop an email to firstname.lastname@example.org with “Free Stuff? Count me IN!” in the subject line. I’ll draw one name from the stack, and announce the winner in the next blog post!! Good luck!!
Now, send me those cupcake recipes!! I can’t wait to try them!!