Zucchini Raspberry Cupcakes Food

ZUCCHINI RASPBERRY CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners.
• Whisk together the flour, cocoa, and baking soda; set aside. Beat the butter and sugar with an electric mixer in a large bowl until light-colored and fluffy. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the buttermilk, mixing until just incorporated. Fold in the zucchini, raspberries, and chocolate chips, mixing just enough to evenly combine. Spoon the batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

ZUCCHINI CUPCAKES

Steps:

• In a mixing bowl, beat eggs, sugar, oil, orange juice and extract.
• Combine dry ingredients; add to the egg mixture and mix well.
• Add zucchini and mix well.
• Fill greased or paper-lined muffin cups two-thirds full.
• Bake at 350°F for 20-25 minutes or until cupcakes test done.
• Cool for 10 minutes before removing to a wire rack.
• For frosting, combine brown sugar, butter and milk in a saucepan; bring to a boil over medium heat.
• Cook and stir for 2 minutes.
• Remove from the heat; stir in vanilla.
• Cool to lukewarm.
• Gradually beat in confectioners' sugar until frosting reaches spreading consistency.
• Frost cupcakes.