Minggu, 17 November 2013

Chocolate Zucchini Cupcakes with Avocado Frosting

Cupcake recipe adapted from Better Homes & Gardens
  • 2 cups shredded zucchini
  • 3 eggs
  • 1 cup sugar
  • 1/4 cup honey
  • 3/4 cup plain Greek yogurt
  • 2 tsp. vanilla
  • 2 cups whole wheat flour
  • 2/3 cup unsweetened cocoa powder
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1 tsp. sea salt
  • 2 avocados, mashed
  • 1/2 cup cocoa powder
  • 1/2 cup agave nectar (or honey)
  • 1/2 tsp. vanilla
  1. Preheat oven to 325 degrees F.
  2. In a large bowl, mix together shredded zucchini, eggs, sugar, honey, yogurt and vanilla; set aside.
  3. In a separate bowl, mix together whole wheat flour, cocoa powder, baking soda, baking powder and salt. Add dry ingredients to the wet ingredients and mix until just combined.
  4. Spoon mixture into 24 prepared muffin cups, about 3/4ths full, and bake for about 25 minutes or until a toothpick inserted comes out clean. Set aside and allow to cook completely before adding the frosting.
  5. To make the Avocado Frosting: In a blender or using a hand mixer, mix together the mashed avocados, cocoa powder, agave and vanilla until smooth. Let sit in the fridge until cupcakes are cool and frosting is stiff - enjoy!
Serving Size: 1 cupcake • Calories: 148 • Fat: 3.7 g • Carbs: 28.2 g • Fiber: 3.8 g • Protein: 4 g • WW Points+: 4 pts

Cooking Tips : 

Feed Them What They Want Using These Tips

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Leave the bone in a roast if you are cooking and pressed for time.The bone helps distribute the heat directly to the inner portion of the joint.

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Do not cook everything right after adding seasoning. Cook a small amount in the shape of a patty first.

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Buy your fish and meat on the bone.

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