Zucchini cupcakes with mascarpone frosting

Name: Zucchini cupcakes with mascarpone frosting
Ingredients: 200 g zucchini; 2 eggs; 100 ml oil; 150 g flour; 1 teaspoon cinnamon; 150 g sugar; 40 g cocoa; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 100 g mascarpone; 50 g cream cheese; 2 tablespoons strawberry jam; 1 tablespoon strawberry syrup; 100 g mascarpone; 50 g cream cheese; 3 tablespoons rose syrup

Dessert - Zucchini cupcakes with mascarpone frosting by Paula P. - Recipia

Zucchini cupcakes with mascarpone frosting have a soft crumb with cocoa and cinnamon, and the zucchini is grated on the coarse side of a grater. On top are two frostings, one with strawberries and the other with rose syrup; the crumb is a little like a tender muffin with a creamy top. I choose a young, firm zucchini with small seeds. Preparation: 20 minutes. Cooking: 25 minutes. Resting: 35 minutes. Total time: 80 minutes. Servings: 18. About 210 kcal and 3 g protein per serving.

Ingredients

For the cupcakes

200 g zucchini
2 eggs
100 ml oil
150 g flour
1 teaspoon cinnamon
150 g sugar
40 g cocoa
1/2 teaspoon baking powder
1/2 teaspoon baking soda

For the strawberry frosting

100 g mascarpone
50 g cream cheese
2 tablespoons strawberry jam
1 tablespoon strawberry syrup

For the rose frosting

100 g mascarpone
50 g cream cheese
3 tablespoons rose syrup

Preparation

1. Peel the zucchini and grate it on the coarse side of a grater. Put it in a bowl, add the eggs and oil, and mix gently. 2. Sift the flour with the cinnamon, sugar, cocoa, baking powder, and baking soda. Pour the zucchini mixture into the dry ingredients and mix gently, just until combined. 3. Heat the oven to 180°C and line the tins with paper cases. I used two tins, one with 12 cups and another with 6, because my tins are smaller. Fill the cups about three-quarters full and bake the cupcakes for 25 minutes, until a toothpick comes out without any batter on it. 4. Leave them in the tin for 5 minutes, then transfer them to a wire rack and let them cool completely, about 30 minutes. 5. For the strawberry frosting, mix 100 g mascarpone with 50 g cream cheese, the jam, and the strawberry syrup until smooth. In another bowl, mix the remaining 100 g mascarpone and 50 g cream cheese with the rose syrup. Transfer the frostings to piping bags and decorate the cupcakes as you like.

Notes

The idea of pairing zucchini with these flavors comes from JamilaCuisine. Keep the cupcakes in a container in the refrigerator for up to 3 days. You can use just one of the frostings, either the strawberry one or the rose syrup one; the batter still contains gluten, dairy, and eggs. Choose a young, firm zucchini with small seeds; a large one can make the batter wetter. Smaller cups may bake faster than the 12-cup tin, so keep an eye out for browned edges. I serve them with black tea, like cocoa muffins with a layer of frosting on top.

Frequently asked questions

Why did the cupcakes sink in the middle?

If you open the oven during the first 20 minutes, the batter can sink. Keep the door closed during this time.

Can I use yellow zucchini?

Yes, use 200 g, peeled and grated in the same way as green zucchini.

What should I do if the frosting is too soft?

Put the bowl in the refrigerator for 20 minutes before transferring the frosting to a piping bag. The frosting should hold its shape when you stir it.