Luckily, I'm trying new recipes a lot more now. I have been a Volunteer Field Editor for Taste of Home magazine for a little over a year now, and part of that role is to review several recipes each month from the thousands to choose from, and submit my own, original recipes several times per year. It has been a fun hobby for me, and fits well with my love of baking and cooking. It's also been a great way to push me to try things that aren't the "old standby" recipes that I always make. So, naturally, my search for recipes always begins now at Taste of Home.
That's where I found this little number..... behold the Zucchini Cupcake!
This is definitely a keeper. You will find the original recipe HERE. I loved everything about this cupcake. The consistency of it was nice and moist, and very cake-like. I loved that because sometimes I find baking with such a moist vegetable can make the end product seem dense. However, what really set the cupcake apart for me was the icing. It's not quite caramel....it's not quite maple tasting.....but almost a cross between the two. It's hard to describe.... but it was AMAZING! My only suggestion to make this better? Do yourself a favor and halve the icing portion of this recipe (especially if you're like me and have no shame in eating it right out of the bowl....). Mine were generously iced, and I still had oodles of the frosting left over. Enjoy!
One more thing!
Please be sure to visit these lovely VFE's and see what they cooked up this week!
Ellen from Family Around the Table - Sparkling Cranberry Kiss
Jolene from Jolene's Recipe Journal - Spiced Ginger Coffee
Maureen from Red Cottage Chronicles - Gluten Free Brown Sugar Baked Oatmeal
Three recipes that embrace the autumn season!
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