August 28, 2012

Zucchini Cupcakes

I have combined a few of my favourite recipes to come up with these super tasty and healthy cupcakes for kids. You can also add nutmeg or pumpkin pie spice.

Preparation time: 15min
Cooking time: 20min
Makes 8 cupcakes
Suitable for children under 1
Can be frozen

1 cup whole wheat flour
1 teaspoon baking powder
7 tablespoons of juice (apple or orange)
zest of one orange (can be omitted)
3 tablespoons of melted butter
1 egg
1/4 cup of brown sugar or honey (no honey if under 1), this can be omitted but I find the kids are more likely to eat it with the extra sweetness.
1 small zucchini grated (can be substituted for any vegetable)
1/3 cup of raisins (chopped for younger ones)

Preheat oven to 350 degrees Fahrenheit and line muffin pans with paper cases.
In a large bowl, mix flour and baking powder. Set aside.
Whisk the juice, zest, butter, egg and sugar or honey until well combined, then stir slowly into the flour mixture, followed by the zucchini and raisins. Bake for 17-20 minutes, until firm to the touch. Let cool on a wire rack. Store in an airtight container in the refrigerator for up to 3 days.

If older kids insist on frosting then try and unsweetened, whipped cream with chopped strawberries.

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