| CHOCOLATE ZUCCHINI CUPCAKES |
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1 dozen cupcakes1-1/2 cups unsifted all-purpose flour 3/4 cup sugar 1/4 cup cocoa 1-1/2 teaspoons baking soda 1/2 teaspoon salt 1 cup shredded, peeled zucchini 1/3 cup CRISCO Oil 1/3 cup buttermilk 1 egg 1 teaspoon vanilla Frosting: 1-1/2 cups confectioners sugar 2 tablespoons butter or margarine, softened 2 to 3 tablespoons milk, divided 1/4 teaspoon vanilla Preheat oven to 350ºF. Place paper liners in 12 muffin cups. Set aside. Mix flour, sugar, cocoa, baking soda and salt in medium mixing bowl. Add remaining cake ingredients. Beat at low speed of electric mixer until ingredients are moistened, scraping bowl constantly. Beat at high speed 1 minute, scraping bowl occasionally. Pour into lined muffin cups, filling each about 2/3 full. Bake at 350ºF, 20 to 25 minutes, or until wooden pick inserted in center comes out clean. Remove from pan. Cool completely on wire rack. For frosting, combine confectioners sugar, butter, 1 tablespoon milk and vanilla in small mixing bowl. Beat at low speed of electric mixer until smooth, scraping bowl frequently. Beat in additional milk to make desired consistency. Spread on cooled cupcakes. |
