Thursday, 2 October 2014

Chocolate Zucchini Cupcakes with Salted Caramel Frosting

Salted.Caramel.Frosting..... need I say more?

This is hands down the best icing I've ever made... I want to put it on everything. These chocolate zucchini cupcakes are a pretty darn delicious thing to top with it! ;)

Chocolate Zucchini Cupcakes
1/2 cup vegetable oil
1 1/2 cups white sugar
2 eggs
1 tsp vanilla
2 cups grated zucchini
2 cups flour
1/4 cup cocoa
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp cloves
3/4 cup sour cream
1 cup chocolate chips

Salted Caramel Icing
3/4 cup butter
3 cups icing sugar
3/4 cup caramel sauce (I just buy mine pre-made)
Sea Salt for sprinkling

Preheat oven to 350 F.

Mix the vegetable oil and sugar together, add in the eggs and vanilla, then the sour cream. Add in the zucchini, then slowly add in the flour 1 cup at a time. Add in the cocoa, and spices. Once mixed well, fold in the chocolate chips.

Spoon into your cupcake liners and bake for about 35 - 40 minutes. Remove from oven and let cool completely before icing them.

Cream together the butter and icing sugar. Add in the caramel and mix until smooth.

Put icing into your piping bag and ice each cupcake. Once their iced you can sprinkle a little bit of sea salt onto the icing of each cupcake (I use a pink Himalayan sea salt grinder and do one grind over each cupcake).

The last time I made these, I dribbled a little bit of caramel over the icing before salting them and that was delish, but I haven't done that every time - they're good either way! :)



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