Some of you might be wondering... zucchini on a sweet recipe?? Yes that is correct, zucchinis or courgettes are just as perfect as carrots and pumpkins to use in sweet dishes since they provide moisture that make cakes very spongy.
Being so chilly outside it feels so nice and comforting waiting while this cupcakes are baking in the oven, the smell is just mouth watering...
My inspiration for this recipe was a very special zucchini cake that my grandma used to make. One of my favourites that remind me so much of her every time I make it ♥. For this occasion I wanted to make my own version for cupcakes with a cardamom and star anise frosting. So tempting...
Nothing better than a cupcake with a warm cup of tea, a blanket, a fireplace and a good book...
Here's my recipe of Zucchini cupcakes with cardamom and anise frosting (egg, gluten and lactose free). Give it a try, you won't regret it! they are ridiculously good... :)
KITCHENWARE YOU'LL NEED :
· 2 bowls: 1 small and 1 large
· Grater and strainer
· Whisk
· Spatula
· Pastry bag
· Cupcake or muffin pan
· Cupcake paper molds
INGREDIENTS :
FOR THE CUPCAKES:
· 250 gr. flour (I used gluten free)
· 1 tsp baking powder (I used gluten free)
· 1 tsp baking soda
· 200 gr. muscovado or brown sugar
· 1/2 sachet vanilla sugar
· 1/2 tsp salt
· 125 ml. rice or almond milk
· 80 ml. vegetable oil (I used macadamia oil)
· 125 ml. water
· 200 gr. grated unpeeled zucchini, drained
FOR THE FROSTING :
· 200 gr.lactose free cream cheese
· 250 gr. vegetable butter/margarine, at room temperature
· 300 gr. icing sugar
· 2 c/p cardamom powder
· 2 c/p star anise powder
· Food colouring
PREPARATION :
OF THE CUPCAKES:
1. In a bowl sift the flour and add the baking powder, baking soda and salt. Mix and set aside.
2. In a large bowl pour the milk, water, oil, sugar, vanilla sugar and whisk.
3. Add gradually the mixture of step 1 (flour, etc) and beat with the whisk until it gets creamy.
4. Add the grated/drained zucchini and gently mix with the spatula.
5. Preheat the oven to 200ºC.
6. Place the paper molds in the cupcake pan and fill them 3/4 with the dough using a pastry bag or table spoon.
7. Reduce to 180ºC and place the pan in the middle of the oven.
8. Bake for about 20-25 minutes or until you introduce a toothpick and it comes out clean.
9. Remove from the oven and allow to cool.
OF THE FROSTING:
1. In a bowl whip gently the butter and icing sugar.
2. Add the cream cheese gradually as well as the cardamom and anise powder.
3. Fill a pastry bag with the cream, spread over the cupcakes and garnish as you like.
4. And now... just enjoy! :)
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