Tuesday, April 14, 2009

Chocolate Zucchini & Carrot Cupcakes

These are AWESOME!! And you can't feel too bad about eating them because c'mon they have CARROTS AND ZUCCHINI in them!!
1-1/4 cups butter, softened
1-1/2 cups sugar
2 eggs
1 tsp. vanilla
2-1/2 cups flour
3/4 cup baking cocoa
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 cup plain yogurt
1 cup grated zucchini
1 cup grated carrots
16 oz. chocolate frosting
*In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Stir in vanilla. Combine the flour, cocoa, baking powder, baking soda, and salt; add to the creamed mixture alternately with yogurt, beating well after each addition. Fold in zucchini and carrots.
*Fill paper-lined muffin cups 2/3 full. Bake at 350 degrees for 18-22 mins, or until toothpick comes out clean. Cool and frost. Yield: 21 cupcakes