Tag Archives: cream cheese frosted

MSC: Courgette.. er, Zucchini (ahem) Spice Cupcakes

“Vegetables are a must on a diet.  I suggest carrot cake, zucchini bread and pumpkin pie”  ~Jim Davis

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This month’s MSC pick was a winner, in my book.. I LOVE carrot cake with cream cheese frosting more than any other edible substance on the planet (a lot) – but I’ve always wanted to swap veg and try using zucchini/courgette instead (look at me being bilingual..skills, innit.)

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The cupcakes baked up beautifully – with a perfect dome, which is impressive given my track record on overfilling..  They were moist and nicely-spiced on their own, but the frosting added that sweet creamy oomph needed to bump ’em up to a nom-worthy status of 3.5/5.  I’ve just now decided that I might start giving these bakes ratings a la bakingblonde – I always love knowing how recipes compare on ingredient availability, difficulty, and taste.. So here goes:
(bear in mind I’m comparing these with other cupcake+frosting recipes)

ingredients = 4/5 (double check you’ve got all the spices)
effort/time = 4.5/5 (half a point for the grating.. although that might be too harsh)
difficulty = 1/5
taste/texture combo =  3.5/5 (carrot still wins, for the extra crunch and natural sweetness.. plus, this was a lot more dense than my c-cake favourite..)

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I made these for a friend’s birthday and it was my first attempt at two-tone frosting.. obviously, practice is needed but they still did the job.  Thanks so much to Tracey of Tracey’s Culinary Adventures for such a good pick! And to our lovely leader Betty of EatMyCupcake!Please head over to the MSC clubsite for a look at what the other cupcakers thought about this one!

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