zucchini cupcakes.

sunday, august 4th

zucchini cupcakes.

any dessert with a vegetable in it makes you feel at least a little better about eating it, right? i feel this way about zucchini cake especially. i'm addicted to zucchini cake and i always justify eating way too much of it. oh well. life goes on and at the end of the day i am more happy because i did eat that extra slice. #myhubbybetterbeready for my overeating of desserts. because it happens. all. the. time. 

zucchini cupcakes

2 cups flour

2 tsp. baking soda

2 tsp. salt

1 tsp. cinnamon

2 cups sugar

3 cups raw zucchini (grated)

1 1/2 cups cooking oil

4 to 5 eggs

mix dry ingredients; add zucchini. then add oil and stir well. beatin eggs one at a time. pour batter into greased and floured 9x13 pan (or cupcake pan). bake at 350 degrees until done. cool and frost. 

frosting:

1 pound powdered sugar (about 4 cups)

1/2 cups margarine

18 oz pkg cream cheese (room temp)

2 tsp. vanilla

cream margarine and cheese. add sugar and vanilla, and beat (with electric mixer) on high speed until light and fluffy. any leftover frosting can be stored in refrigerator for as long as 6 weeks.