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Zucchini Almond Cupcakes W/ Dark Chocolate Frosting #RSC Recipe

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Zucchini Almond Cupcakes W/ Dark Chocolate Frosting #RSC
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Ingredients
31
Count
Nutrition
2319
Calories
Total time
100
Minutes
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Ingredients:

  • 3/4 cup raw almonds
  • 2 tbsp sugar
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 1 tbsp water
  • 1 tbsp canola oil
  • 1 tbsp honey
  • reynolds wrap foil
  • 1 1/2 eggs
  • 2/3 cup sugar
  • 1/4 cup canola oil
  • 1 tbsp orange juice
  • 1 tbsp honey
  • 1 tsp honey
  • 1 1/4 cups flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 pinch ground cloves
  • 1 pinch ground ginger
  • 3 1/2 cups confectioners' sugar
  • 1/4 cup dark cocoa
  • 1/4 cup cocoa powder
  • 1/2 tsp salt
  • 4 tbsp heavy cream

Directions:

  1. HONEY ROASTED ALMONDS:.
  2. Preheat oven to 350 degrees F. Cover baking sheet w aluminum foil (dull side up).
  3. Roast almonds for 10mins (or until browned).
  4. While almonds are roasting, mix sugar, salt & cinnamon in a small bowl.
  5. Allow almonds to cool completely.
  6. Once cooled, use a food processor to chop the nuts relatively small.
  7. Next, heat a saucepan on medium - medium/low heat. Add the water, canola oil, & honey, whisking constantly until it comes to a boil.
  8. Once boiling, add almonds & stir constantly until liquid has been completely absorbed into them. (Approx 5mins).
  9. Add dry mixture & stir until sugar as caramelized (approx 1.5mins).
  10. Spread finished almonds onto aluminum foil & allow to cool.
  11. HONEY ZUCCHINI ALMOND CUPCAKES:.
  12. Preheat Oven to 350 degrees F. Line muffin tin with liners.
  13. In a large bowl, beat the eggs, sugar, and canola oil.
  14. Add orange juice, honey, and almond extract & continue beating.
  15. In a separate bowl, combine flour, cinnamon, baking powder, baking soda, salt, gloves, and ginger. Mix them together real well!
  16. Gradually add dry ingredients to wet ingredients. Mix well.
  17. Add shredded zucchini. Stir until fully incorporated.
  18. Add honey roasted almonds. Stir until fully incorporated.
  19. Fill liners 2/3 - 3/4 full.
  20. Bake 18-22mins (once a toothpick comes out clean, you're good to go!).
  21. Allow to cool in pan for 10mins, then move cupcakes to cooling rack.
  22. DARK CHOCOLATE BUTTERCREAM FROSTING:.
  23. Cream butter for a few mins, using the paddle attachment of a mixer on medium speed.
  24. In a small separate bowl, stir together the confectioners sugar, dark cocoa powder, & cocoa powder.
  25. Sift the dry mixture over the butter and mix on the lowest speed until dry ingredients are absorbed by the butter.
  26. Add almond extract, salt, and heavy cream, & beat on medium speed for approx 3mins.
  27. 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 :).
  28. Optional: Take the leftover honey roasted almonds & garnish the frosted cupcakes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2319.32 Kcal (9711 kJ)
Calories from fat 974.57 Kcal
% Daily Value*
Total Fat 108.29g 167%
Cholesterol 203.94mg 68%
Sodium 2155.52mg 90%
Potassium 1092.6mg 23%
Total Carbs 328.95g 110%
Sugars 257.75g 1031%
Dietary Fiber 13.7g 55%
Protein 23.15g 46%
Vitamin C 22.6mg 38%
Vitamin A 0.6mg 19%
Iron 5.9mg 33%
Calcium 418.5mg 42%
Amount Per 100 g
Calories 399.84 Kcal (1674 kJ)
Calories from fat 168.01 Kcal
% Daily Value*
Total Fat 18.67g 167%
Cholesterol 35.16mg 68%
Sodium 371.6mg 90%
Potassium 188.36mg 23%
Total Carbs 56.71g 110%
Sugars 44.44g 1031%
Dietary Fiber 2.36g 55%
Protein 3.99g 46%
Vitamin C 3.9mg 38%
Vitamin A 0.1mg 19%
Iron 1mg 33%
Calcium 72.2mg 42%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 54.6
    Points
  • 65
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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