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    You are in: Home / Recipes / Zucchini Almond Cupcakes W/ Dark Chocolate Frosting #RSC Recipe
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    Zucchini Almond Cupcakes W/ Dark Chocolate Frosting #RSC

    1/1 Photo of Zucchini Almond Cupcakes W/ Dark Chocolate Frosting #RSC

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 40 mins

    1 hr

    40 mins

    GoodLookinGoneCookin's Note:

    Ready, Set, Cook! Reynolds Wrap Contest Entry. I've been wanting to make a zucchini dessert that is unlike the rest. I had trouble thinking of what to add to a zucchini dessert dish that would make it unique. It was actually your contest that gave me the "epiphany" I needed. The second I read the ingredients I knew exactly what I thought would go together perfectly & that was unlike any other zucchini dessert out there. I made these cupcakes for my family & friends & they LOVED them! Several of them told me it's the best dessert they've ever had, another commented that if I ever open up a bakery this could be the star on my menu. The smell alone is so inviting that it's hard to wait for the cupcakes to cool & frost them before biting into them. But once you try them complete with the frosting & garnished w more almonds, you see that it's a match made in heaven!

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    Serves: 10-12



    Units: US | Metric





    1. 1
    2. 2
      Preheat oven to 350 degrees F. Cover baking sheet w aluminum foil (dull side up).
    3. 3
      Roast almonds for 10mins (or until browned).
    4. 4
      While almonds are roasting, mix sugar, salt & cinnamon in a small bowl.
    5. 5
      Allow almonds to cool completely.
    6. 6
      Once cooled, use a food processor to chop the nuts relatively small.
    7. 7
      Next, heat a saucepan on medium - medium/low heat. Add the water, canola oil, & honey, whisking constantly until it comes to a boil.
    8. 8
      Once boiling, add almonds & stir constantly until liquid has been completely absorbed into them. (Approx 5mins).
    9. 9
      Add dry mixture & stir until sugar as caramelized (approx 1.5mins).
    10. 10
      Spread finished almonds onto aluminum foil & allow to cool.
    11. 11
    12. 12
      Preheat Oven to 350 degrees F. Line muffin tin with liners.
    13. 13
      In a large bowl, beat the eggs, sugar, and canola oil.
    14. 14
      Add orange juice, honey, and almond extract & continue beating.
    15. 15
      In a separate bowl, combine flour, cinnamon, baking powder, baking soda, salt, gloves, and ginger. Mix them together real well!
    16. 16
      Gradually add dry ingredients to wet ingredients. Mix well.
    17. 17
      Add shredded zucchini. Stir until fully incorporated.
    18. 18
      Add honey roasted almonds. Stir until fully incorporated.
    19. 19
      Fill liners 2/3 - 3/4 full.
    20. 20
      Bake 18-22mins (once a toothpick comes out clean, you're good to go!).
    21. 21
      Allow to cool in pan for 10mins, then move cupcakes to cooling rack.
    22. 22
    23. 23
      Cream butter for a few mins, using the paddle attachment of a mixer on medium speed.
    24. 24
      In a small separate bowl, stir together the confectioners sugar, dark cocoa powder, & cocoa powder.
    25. 25
      Sift the dry mixture over the butter and mix on the lowest speed until dry ingredients are absorbed by the butter.
    26. 26
      Add almond extract, salt, and heavy cream, & beat on medium speed for approx 3mins.
    27. 27
      Control yourself to putting the frosting on the cooled cupcakes rather than eating all of the frosting right out of the bowl, like you're tempted to do :).
    28. 28
      Optional: Take the leftover honey roasted almonds & garnish the frosted cupcakes.

    Ratings & Reviews:


    Nutritional Facts for Zucchini Almond Cupcakes W/ Dark Chocolate Frosting #RSC

    Serving Size: 1 (136 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 688.1
    Calories from Fat 351
    Total Fat 39.0 g
    Saturated Fat 14.8 g
    Cholesterol 84.9 mg
    Sodium 456.0 mg
    Total Carbohydrate 82.2 g
    Dietary Fiber 4.3 g
    Sugars 62.0 g
    Protein 7.8 g

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