Zucchini Ginger Cupcakes

Zucchini Ginger Cupcakes
Photo by John Kernick

Ingredients

  • 1 teaspoon vanilla
  • 1 teaspoon salt
  • ¾ cup mild olive oil
  • 2 tablespoons unsalted butter
  • 12 paper liners
  • 2 cups all-purpose flour
  • 1 teaspoon ground ginger
  • + 15 more ingredients
    • ½ teaspoon baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon vanilla
    • ½ teaspoon ground cinnamon
    • 2 large eggs
    • 1 teaspoon fresh orange zest
    • 1 teaspoon ground cinnamon
    • ½ teaspoon fresh orange zest
    • 8 ounces cream cheese
    • 1 muffin pan with 12 (1/2-cup) cups
    • 1/3 cup crystallized ginger
    • ¾ cup mild honey
    • ½ cup confectioners sugar
    • ½ teaspoon ground ginger
    • 2 cups zucchini (2 medium)

Put oven rack in middle position and preheat oven to 350°F. Line muffin cups with liners. Pulse crystallized ginger in food processor until finely ground, then add flour, ground ginger, cinnamon, zest, salt, baking soda, and baking powder and pulse until combined. Whisk together zucchini, oil, ho...

View full recipe at Epicurious

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