Zucchini Cupcakes with Lemon Basil Frosting
Zucchini cupcake
Ingredients
3/4 cup brown sugar
4 egg whites
1 tsp vanilla
1/2 cup oil
1/2 cup crushed pineapple in its own juice
2 tsp baking powder
1 tsp baking soda
1 tsp allspice
1 tsp cinnamon
2.5 cups all-purpose flour
1.5 cups zucchini, grated
Directions
1. Beat sugar, egg whites, vanilla, oil, and pineapple juice until just mixed (do not over-beat).
2. Add the baking powder, baking soda, allspice, and cinnamon and beat until mixed in (do not over-beat).
3. Add the flour and beat until batter is smooth.
4. Add the grated zucchini and beat until the batter is well mixed.
5. Line a muffin pan with cupcake wrappers. Fill them ~2/3 full. Bake in pre-heated oven at 350 F for 20 mins (until toothpick inserted in the middle comes out clean).
Lemon Basil Frosting
Ingredients
8 oz mascarpone cheese
1 cup heavy whipping cream
2 tsp lemon extract
15 leaves basil, chopped very fine
2 tbsp sugar
Directions
1. Beat everything until the frosting is thick (peaks will form).
2. After the cupcakes cool completely, spread the frosting on top. Refrigerate until ready to serve.