Good Evening Friends!
What a day, whew….EXHAUSTED!
Ryan was back to work today which meant it was a Mom and Zac day!!! We ran all over the place from Target to Whole Foods while on the phone with my Dad, and we even put in 2 miles at the track while I chatted away with my mom on the phone! Zachary was thrilled that he was able to be KING of the playground this afternoon. He had it all to himself, it was so funny he didn’t know where to begin. After all of those errands and park time I was ready to collapse, but friends I have been on a MISSION to bring you an AMAZING DELISH YUM-O treat, and it’s here!!!!!
So get your recipe cards ready I think you’re gonna love it!!! Drum Roll…….I have been obsessing over this recipe…….Drum Roll……are you excited? ………
ZUCHINNI CUP CAKE EXTRAVAGANZA:
I’ll show you the food porn before we even get to the goodie list! Please refrain from licking your monitors and if you do, please wipe it down so you can read the goodie list!!!
Here we go:
-2 1/2 cups Spelt Flour (you can use wheat, or white un-bleached, whatever fits your budget and lifestyle)
-2 1/2 cups Organic Brown Sugar
-1 tsp Sea Salt
-1 1/2 tsp Baking Soda
-1 tsp Baking Powder
-2 1/2 tsp Cinnamon ( I LOVE cinnamon so I probably used more than that!)
-2 tsp Vanilla Extract
-3 medium sized Zuccs finely chopped, should be about 2 1/2 cups
HERE’S THE KICKER!!! NO EGGS NO OIL……3 6oz cups Coconut Yogurt Vanilla Flavor take their place!!!!
Combine all WET goodies in large bowl and mix together well, add Zucc and continue to mix, add in brown sugar, continue to mix, add in flour and mix thoroughly. (Hint: if you feel the batter is way to thick, my first try was, add in 1/4 cup or less of Light Soy Milk until batter thins a touch and is creamy)
Using an ice cream scooper, scoop batter into muffin or cup cake molds. Bake 35 minutes in 350 pre-heated oven!!
Makes 24 muffins, cup cakes
ICING…..yes ICING!! These are FABU with out, but for my GGH’ers who love a sweet treat here ya go!
-1 8oz tub Marscapone cheese
-2 cups Organic Brown Sugar
-1 16 oz bag of finely chopped Walnuts
-1 4 oz stick Earth Balance Vegan Butter
– 2 tsp Vanilla Extract
Butter and Mascarpone need to be room temp!!! Once chill is off, combine Mascarpone and butter and mix until blended. Add Vanilla, Brown Sugar and Walnuts continue to stir until well mixed and smooth. Layer a spoonful on each cup cake, and place in fridge for about 10 minutes before serving. Icing sets up and is AMAZING!!!!!!!! YUM-O
I hope you all rush out and try these ASAP…..and then tell me what you did different that made them your own special cup cake!!! Send me your modified version so that I may FEATURE it and YOU!!!!! I hope everyone had a DELISH Sunday!!!!