This is an amazingly fluffy , rich and creamy cupcake made with pureed zucchini.
Perfect to serve with any kind of fruit..perfect for a cup of coffee..perfect for any occasion or just for a treat for your child.
It is low carb, sugar free and gluten free and easy to make!
Ingredients:
6 Tbsp soft butter ( or melted )
¼ cup almond or coconut milk
¼ cup shredded zucchini
1 cup almond flour
3 Tbsp coconut flour
1/4 cup granulated sugar substitute
2 eggs
1 tsp vanilla extract
3 Tbsp premium cocoa powder
1/4 tsp xantan gum
pinch of salt
2 tsp baking powder
For the frosting:
½ cup mascarpone cheese, softened ( alternatively Philadelphia cream cheese )
3-4 Tbsp sugar substitute
1/4 tsp vanilla extract
1 Tbsp premium cocoa powder
3 Tbsp cup heavy whipped cream
How to prepare:
-Preheat the oven to 350 degrees (F)
-Combine the wet ingredients (butter, eggs, vanilla extract, almond milk, zucchini) blend for 20-30 seconds or until smooth.
-Combine the dry ingredients (almond flour, coconut flour, sweetener, cocoa powder, salt, baking powder, xanthan gum)
-Pour the wet ingredients into the dry ingredients and stir until nicely mixed.
-Spoon the batter evenly into the cupcake tins. If you use silicone cupcake tins you do not need to use cupcake liners.
-Bake at 350 degrees F for 25 minutes, remove and cool before frosting.
How to prepare frosting:
-Combine the softened Mascarpone cheese (or Philadelphia cheese ) with all other ingredients and for last gengly add the heavy whipped cream.
-Spread or pipe onto your cooled cupcakes.
-Chill it but the best is to serve at room temperature.
-Very tasty to serve it with strawberries!
Some photos about the preparation:
Mix together the ingredients:
Spoon the batter in cupcake thins:
And mix the frosting:
Please share your comments or any questions you might have! 🙂
