We have two very little girls, who somehow consume disturbingly massive amounts of food. So this year we made the plunge, and signed up for a CSA.
Last week, we brought home, along with a lovely variety of greens and herbs, FOUR pounds of squash. I had no idea how we could possibly eat that much squash, especially when our girls are not so keen on veggies. At all.
Zucchini and carrot cupcakes! Good bye squash, hello serving of veggies doused in cream cheese frosting, a.k.a. serving of dairy. Harper was leery in the beginning, but came around in spades. Now four pounds of squash seems measly.
This recipe is from John Barricelli’s The Sono Baking Company Cookbook, but the original is a carrot, zucchini and cranberry muffin, with the option for cream cheese frosting. In the fall, I might go for the cranberries, but for now, they were not missed. I dialed back the sugar from the original, figuring without the tartness of the cranberries it would not need so much. They were plenty sweet enough. I also subbed out half of the flour for whole wheat pastry flour, and added a pinch or cardamom just for fun. They were super moist and flavorful, definitely a welcome summer treat.
Zucchini and Carrot Cupcakes with Cream Cheese Frosting
Adapted from John Barricelli’s The Sono Baking Company Cookbook.
1 cup all purpose flour
1 cup whole wheat pastry flour
¾ teaspoon baking powder
¾ teaspoon kosher salt
¾ teaspoon cinnamon
½ teaspoon baking soda
1/8 teaspoon cardamom
¾ cups sugar
1 cup grapeseed or canola oil
2 eggs at room temperature
¾ cup finely grated carrot (about 2 medium)
¾ cup finely grated zucchini (about 1 medium)
1 ½ teaspoons pure vanilla extract
Preheat oven to 375º F, and line a 12 cup muffin pan with cupcake liners.
In a medium bowl, sift together the flours, baking powder, cinnamon, baking soda and cardamom. Whisk in the salt, and set aside.
In a large bowl, whisk together the sugar, oil, eggs, carrot, zucchini and vanilla. Add the dry ingredients, and fold them in until everything is moist and well incorporated.
Using a 2 inch ice cream scoop, or ¼ cup, fill the muffin cups. Bake until golden brown, and a cake tester comes out clean, about 20-25 minutes. Let cupcakes cool completely while you make the frosting. Makes about 13 cupcakes.
Cream Cheese Frosting
8 ounces cream cheese, at room temperature
½ cup (1 stick) unsalted butter, at room temperature
3 cups confectioners’ sugar, sifted
zest of 1 orange
In a mixer fitted with a paddle attachment, cream together the cream cheese and butter until smooth. Add the confectioners’ sugar in three additions, stopping to scrape down the bowl. Mix until smooth, and beat in the orange zest. Spread on top of cooled cupcakes, and enjoy!