Sharing Food

"I'm not a glutton--I am an explorer of food."
---Erma Bombeck

After Angie's food-inspired Trendy Tuesday, I thought this might be the perfect time to share one of my new favorite recipes with you.


Zucchini Pine Nut Cupcakes

Cupcakes
1 1/2 C shredded zucchini
1 1/3 C all-purpose flour
2 tsp. baking powder
1 tsp. salt
1C ground almonds
1 egg
2/3 C sugar
2/3 C heavy cream
1/3 C vegetable oil
1/2 C pine nuts

Frosting
6 oz. cream cheese, softened
1/2 C melted butter
2 C powdered sugar
1tsp. vanilla
1/2 C pine nuts

Cupcake Directions

1. Preheat oven to 350 F.
2. Mix together zucchini, flour, baking powder, salt, and ground almonds.
3. In another bowl, mix egg, sugar, cream, oil, and pine nuts. Pour the batter into the first one and blend well with a whisk or wooden spoon.
4. Fill cupcake papers about 3/4 full and cook for 20 - 25 minutes. Remove from oven and cool.

Frosting Directions

1. Combine cream cheese, butter, vanilla, and sugar. Beat until smooth.
2. Use extra powdered sugar to sweeten.
3. Frost cupcakes when completely cool.
4. Garnish with pine nuts.

Makes about 16 cupcakes.

Cupcake recipe taken from this cookbook. Frosting recipe taken from my Uncle Wally (it always coats his carrot cake).