Friday, October 21, 2011

Zucchini Cupcakes with Lemon Curd Filling & Cream Cheese Frosting

Yum. About all I can say...give these a try-

2 cups flour
2 cups sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
3 cups finely shredded zucchini (leave the peels on)
1 cup oil (such as canola)
4 eggs
1 recipe lemon curd (follows)
1 recipe cream cheese frosting (follows)
1. Line a cupcake pan with paper liners. Preheat oven to 350 degrees.
2. In a large mixing bowl, combine flour, sugar, baking powder & soda, and cinnamon.
3. Add zucchini, oil and eggs.  Beat with an electric mixer until well combined.
4. Scoop batter into prepared cupcake pan, filling each about 3/4 full.
5. Bake for about 15 minutes, or until a toothpick comes clean from a center cupcake.
6. Allow to completely cool.
7. Cut each cupcake in  half, fill with a little lemon curd (recipe follows) and top with a dollop of cream cheese frosting. (It's best to store all components separately and assemble right before serving).

Lemon Curd: {seriously one of my most favorite things to eat....ever} :)
1/3 cup sugar
2 tsp. cornstarch
2 tsp. freshly grated lemon zest
1/4 cup lemon juice(okay to used bottled, make sure it is 100% real juice)
1/4 cup butter
2 beaten eggs
1. In a medium sauce pan, stir together the sugar, cornstarch and zest.
2. Add butter and lemon juice, cook and stir over medium heat until thickened and bubbly.
3. Stir half the lemon mixture into the beaten eggs, stirring quickly, then pour back into the pan, whisking.  Cook and stir for 2 minutes more.
4. Cover with waxed paper and cool completely.  Stir in the refrigerator.

Cream Cheese Frosting:

6 oz. cream cheese, softened
1/2 cup butter, softened
2 tsp. vanilla
4 3/4 cups sifted powdered sugar
1. Beat together cream cheese, butter and vanilla. 
2. Gradually stir in 2 cups of the powdered sugar. Beat well.
3. Add remaining 2 1/2 to 2 3/4 cups remaining sugar, beating until it reaches a spreadable, frosting consistency.   Stir in the refrigerator.

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