15 August, 2015
Chocolate Zucchini and Sweet Potato Cupcakes
Chocolate Zucchini and Sweet Potato Cupcakes
Makes: approximately 18
Ingredients:
- 1/4 cup unsweetened cocoa powder
- 1 cup vegetable or coconut oil
- 2 1/2 cups plain flour
- 1 cup brown sugar, lightly packed (can be halved if you prefer)
- 1/2 cup wholemeal plain flour
- 1/2 cup honey or rice malt syrup
- 1 teaspoon salt
- 2 teaspoons vanilla essence
- 1 teaspoon bicarb soda
- 1 teaspoon baking powder
- 1/2 cup buttermilk (or rice milk for dairy free)
- 3 eggs
- 1 teaspoon cinnamon
- 1/2 teaspoon all spice
- 1 cup grated zucchini
- 1 cup grated sweet potato
Method:
- Preheat oven to 180 degrees Celsius and prepare muffin trays by lining with 18 cupcake papers
- Sift together all dry ingredients and set aside
- Using a mixer or hand held beaters mix oil, sugar, honey, then add eggs and vanilla
- Mix dry ingredients into egg mixture then finally add the buttermilk
- Fold in the grated vegetables using a spatula
- Pour the batter into the cupcake papers until they are 3/4 full
- Bake for 20-30 minutes till cake skewer comes out clean
- Sit for 5 minutes and then transfer to a cooling rack.
Recipe Notes:
- Store in an airtight container below 27 degrees for the maximum of 3 days
- This recipe is freezer friendly to be consumed within3 months
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.