I recently joined the Martha Stewart Cupcake Club – a group of bloggers who together make a recipe from Martha Stewart’s Cupcake Book each month and post on the 15th. What fun to be joining this group. This is my first post for the club. This month’s pick was Zucchini-Spice Cupcakes. Timely indeed, considering I have some zucchini lying about and I’ve run out of ideas for them. I recently made Martha’s Lemon-Zucchini Cornmeal Cookies (Sept Everyday Living) and was happy to have another Martha zucchini baked item to make with zucchini.
These were easy to whip up. The recipe uses vegetable oil and brown sugar, and includes cinnamon, cloves, and nutmeg as spices. Other key ingredients are walnuts (I used pecans instead) and some lemon zest which is an interesting touch. As always, I cheated and did my wet ingredients and then dumped in my dry ingredients without sifting. I know Martha would be appalled.
I grated the zucchini in the Cuisinart (which is on its last legs I think, since it is now over 20 years old – a wedding gift). I think that if you wanted to be
sneaky, you could peel the zucchini so there wouldn’t be any telltale green in these cupcakes to give you away to your kids. I was tempted to do that, but ultimately I was too lazy to peel.
I filled 24 cupcake holders and put it in the oven to bake…..and bake…. and bake. I always have this problem with Martha’s recipes. It took an extra 10 minutes for these to finally be done. When they came out they looked and smelled great.
The book says to use the cream cheese frosting recipe from the back of the book, so I did, but I used light cream cheese and organic cultured butter. Cream cheese frosting is just evil. It tastes so darn good on anything. You can fool
yourself that zucchini cupcakes are healthy until you slather on a mound of cream cheese frosting. This frosting recipe made far too much in my opinion, even after I mounded it on the cupcakes.
Results? Excuse me while I wipe the cream cheese from my upper lip. They were good. Really good. They were like a light spice cake. The nuts are a nice addition. They were so good that I had to get them out of the house (this is part of my Martha philosophy – Martha Stewart makes desserts, but she has one serving and then shares the rest and gives it away). Bye-bye cupcakes! I know you will be enjoyed by people at Mr. MarthaAndMe’s office!
I recently joined the Martha Stewart Cupcake Club – a group of bloggers who together make a recipe from Martha Stewart’s Cupcake Book each month and post on the 15th. What fun to be joining this group. This is my first post for the club. This month’s pick was Zucchini-Spice Cupcakes. Timely indeed, considering I … Read more