Zucchini Banana Cupcakes

Zucchini Banana Cupcakes

 

 

Servings: Yield: 8

Source: Tinkskitchen.com

 

 

Ingredients

 

Muffin Directions:

 

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 3 large bananas, mashed
• ¾ cup white sugar
• 1 egg
• ⅓ cup butter, melted
• 2 shredded zucchini

 

FOR the Frosting - half this!

 

• 2 sticks unsalted butter, softened
• 1 13-ounce jar of Nutella
• pinch of fine grain sea salt
• 1 tablespoon clear vanilla extract
• 2 pounds confectioners’ sugar, sifted
• 6-8 tablespoons heavy cream or milk

 

Directions

 

1. Preheat oven to 350 degrees F. Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside.
2. Combine bananas, sugar, egg, grated zucchini and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans.
3. Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.
4. For the Frosting!
5. 1. In a large mixing bowl, cream butter and Nutella until well combined. Slowly add in confectioner’s sugar, and continue creaming until well blended.
6. Add salt, vanilla, and 3 tablespoons of heavy cream or milk. Blend on low speed until moistened. Add an additional 3-5 tablespoons of heavy cream or milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.

 

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Notes

Aug 05, 2011

 

This recipe will make enough frosting to generously frost 24 cupcakes or one 9 inch layer cake. You can easily adjust the consistency of this recipe by simply adding in more heavy cream or milk.

Covered and refrigerated frosting can be stored for up to three days. Simply bring it to room temperature and beat with an electric mixer until smooth. You may need to add a couple of teaspoons of heavy cream or milk to revive the consistency.

 

 

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