Zucchini Cupcakes

Kudos to a great recipe Martha. Historically, my relationship with Martha Stewart recipes have been mainly misses. I loved her red velvet and banana cupcakes, but there were many in her cupcake book that just did not work out. These were delicious and super easy... because it did not require a mixer. I guess this texture was kind of like a muffin... yea I'm still torn about that cupcake vs. muffin debate...

Anyway, I made these cupcakes some modifications/ differences from the original recipe... only had 9 cupcakes, and they were done in 23 minutes... it stated 12 cupcakes and 40-45 minutes. Good thing I was on the look out for "doneness." My decent sized zucchini didn't yield the 1.5 cups stated in the recipe, and I didn't use nuts.

I frosted them with cream cheese frosting.. but my pictures are awful due to poor lighting :( it gets too dark too soon these days :(

Zucchini Cupcakes

Adapted from : http://www.marthastewart.com/317832/sweet-zucchini-cupcakes

Dry:
1 1/2 cups all purpose flour
1 tsp cinnamon
3/4 cup dark brown sugar
1/2 tsp pumpkin pie spice
1/4 tsp cloves
1/2 tsp ground ginger
1/4 tsp salt
1 3/4 tsp baking powder

Wet:
1 cup grated zucchini (i did it on the biggest size), packed
2 tbsp milk ( I used soy milk)
2 eggs, lightly beaten
1 1/2 tsp vanilla extract
1/3 cup oil

1. Preheat oven @350 degrees
2. mix dry ingredients in a bowl, mix wet ingredients in another bowl, mix wet -> dry ... or well it doesn't really matter.. for me it was just mix the smaller bowl into the bigger one. Stir until combined, stop stirring when you first see that all of the flour mixture has been incorporated into the wet ingredients
3. Use a 1/4 cup measurer to scoop out mixture into lined cupcake pan, rap the pan on the countertop or floor a few times so everything settings down
4. Bake for 25 minutes ( or until toothpick comes out clean.) let cool on rack for 10 minutes, then remove from pan and cool completely before frosting. Cover them quickly as these do dry out in record time.