Zucchini Almond Cupcakes W/ Dark Chocolate Frosting #RSC
photo by GoodLookinGoneCookin
- Ready In:
- 1hr 40mins
- Ingredients:
- 31
- Yields:
-
10-12 cupcakes
- Serves:
- 10-12
ingredients
-
HONEY ROASTED ALMONDS
- 3⁄4 cup raw almonds
- 2 tablespoons sugar
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon cinnamon
- 1 tablespoon water
- 1 tablespoon canola oil
- 1 tablespoon honey
- Reynolds Wrap Foil
-
HONEY ZUCCHINI ALMOND CUPCAKES
- 1 1⁄2 eggs
- 2⁄3 cup sugar
- 1⁄4 cup canola oil
- 1 tablespoon orange juice
- 1 tablespoon honey
- 1 teaspoon honey
- 1⁄4 teaspoon almond extract
- 1 1⁄4 cups flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 pinch ground cloves
- 1 pinch ground ginger
- 1 cup shredded zucchini
- 2⁄3 - 3⁄4 cup chopped honey-roasted almond
-
DARK CHOCOLATE BUTTERCREAM FROSTING
- 1 cup unsalted butter, room temperature
- 3 1⁄2 cups confectioners' sugar
- 1⁄4 cup dark cocoa
- 1⁄4 cup cocoa powder
- 1⁄2 teaspoon salt
- 1 teaspoon almond extract
- 4 tablespoons heavy cream
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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