When you guys bake do you turn on music? Open the windows? Wear your favorite apron? My most beloved time to bake is on a Sunday afternoon. The ingredients create a charming aroma that occupies space throughout your entire home.
Last Sunday I made these delightful cupcakes. My neighbor grows zucchini and if you’ve never grown zucchini, watch out, those things take over. It’s great for me, I get fresh ingredients to bake and cook with.
The item on the menu: Zucchini Cake Cupcakes with Honey Cinnamon Frosting. I took my aunts carrot cake recipe, replaced the carrots with zucchini and the pecans with walnuts (I find that walnuts compliment the zucchini better than any other nut). I was running low on ingredients in my house, as I had just returned from vacation, which forced me to get creative with the icing. Lucky for me, and my husband, and my neighbors, and my co-workers; this icing kicked some serious arse. And of course, thank you to Martha for helping me put these sparse ingredients together!
I suggest making these this fall; your house will forever smell like cinnamon and honey. It’s been two days and my home still carries that lovely fragrance.
Zucchini Cake Cupcakes
2 cups all purpose flour
4 eggs, slightly beaten
2 teaspoons salt
1 ½ cups oil
2 cups sugar
3 cups grated zucchini
2 teaspoons cinnamon
1 cup chopped walnuts
2 teaspoons soda
Preheat oven to 375. Line 2 cupcakes pans with your favorite holders. Sift together flour, salt, sugar, cinnamon, and soda. Add eggs, oil, zucchini, and walnuts. Bake for 15-20 mins.
Honey Cinnamon Frosting
I suggest doubling the frosting recipe if you are using piping bags
1 1/4 cups powdered sugar
1 stick unsalted butter
1 tablespoon honey
1/2 teaspoon ground cinnamon
pinch of salt (to cut down on the sweetness)
1 teaspoon almond milk
In a medium bowl, using an electric mixer, beat confectioners’ sugar, unsalted butter, honey, and ground cinnamon until smooth, 4 to 5 minutes.