Chocolate Zucchini And Carrot Cupcakes |
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Prep Time: 0 Minutes Cook Time: 22 Minutes |
Ready In: 22 Minutes Servings: 21 |
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Ingredients:
1-1/4 cups butter, softened |
1-1/2 cups sugar |
2 eggs |
1 teaspoon vanilla extract |
2-1/2 cups all-purpose flour |
3/4 cup baking cocoa |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1/2 cup plain yogurt |
1 cup grated zucchini |
1 cup grated carrots |
1 can (16 ounces) chocolate frosting |
Directions:
1. Directions:
2. In a large bowl, cream butter and sugar until light and fluffy.
3. Add eggs, one at a time, beating well after each addition.
4. Stir in vanilla.
5. Combine the flour, baking cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with yogurt, beating well after each addition.
6. Fold in zucchini and carrots.
7. Fill paper-lined muffin cups two-thirds full.
8. Bake at 350° for 18-22 minutes or until a toothpick comes out clean.
9. Cool for 10 minutes before removing from pans to wire racks to cool completely.
10. Frost cupcakes.
11. Yield: 21 cupcakes.
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