Zucchini Almond Cupcakes W/ Dark Chocolate Frosting #RSC

"Ready, Set, Cook! Reynolds Wrap Contest Entry. I've been wanting to make a zucchini dessert that is unlike the rest. I had trouble thinking of what to add to a zucchini dessert dish that would make it unique. It was actually your contest that gave me the "epiphany" I needed. The second I read the ingredients I knew exactly what I thought would go together perfectly & that was unlike any other zucchini dessert out there. I made these cupcakes for my family & friends & they LOVED them! Several of them told me it's the best dessert they've ever had, another commented that if I ever open up a bakery this could be the star on my menu. The smell alone is so inviting that it's hard to wait for the cupcakes to cool & frost them before biting into them. But once you try them complete with the frosting & garnished w more almonds, you see that it's a match made in heaven!"
 
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photo by GoodLookinGoneCookin photo by GoodLookinGoneCookin
photo by GoodLookinGoneCookin
Ready In:
1hr 40mins
Ingredients:
31
Yields:
10-12 cupcakes
Serves:
10-12
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ingredients

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directions

  • HONEY ROASTED ALMONDS:

  • Preheat oven to 350 degrees F. Cover baking sheet w aluminum foil (dull side up).
  • Roast almonds for 10mins (or until browned).
  • While almonds are roasting, mix sugar, salt & cinnamon in a small bowl.
  • Allow almonds to cool completely.
  • Once cooled, use a food processor to chop the nuts relatively small.
  • Next, heat a saucepan on medium - medium/low heat. Add the water, canola oil, & honey, whisking constantly until it comes to a boil.
  • Once boiling, add almonds & stir constantly until liquid has been completely absorbed into them. (Approx 5mins).
  • Add dry mixture & stir until sugar as caramelized (approx 1.5mins).
  • Spread finished almonds onto aluminum foil & allow to cool.
  • HONEY ZUCCHINI ALMOND CUPCAKES:

  • Preheat Oven to 350 degrees F. Line muffin tin with liners.
  • In a large bowl, beat the eggs, sugar, and canola oil.
  • Add orange juice, honey, and almond extract & continue beating.
  • In a separate bowl, combine flour, cinnamon, baking powder, baking soda, salt, gloves, and ginger. Mix them together real well!
  • Gradually add dry ingredients to wet ingredients. Mix well.
  • Add shredded zucchini. Stir until fully incorporated.
  • Add honey roasted almonds. Stir until fully incorporated.
  • Fill liners 2/3 - 3/4 full.
  • Bake 18-22mins (once a toothpick comes out clean, you're good to go!).
  • Allow to cool in pan for 10mins, then move cupcakes to cooling rack.
  • DARK CHOCOLATE BUTTERCREAM FROSTING:

  • Cream butter for a few mins, using the paddle attachment of a mixer on medium speed.
  • In a small separate bowl, stir together the confectioners sugar, dark cocoa powder, & cocoa powder.
  • Sift the dry mixture over the butter and mix on the lowest speed until dry ingredients are absorbed by the butter.
  • Add almond extract, salt, and heavy cream, & beat on medium speed for approx 3mins.
  • Control yourself to putting the frosting on the cooled cupcakes rather than eating all of the frosting right out of the bowl, like you're tempted to do :).
  • Optional: Take the leftover honey roasted almonds & garnish the frosted cupcakes.

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