Martha Stewart Sweet Zucchini Cupcakes. Grate some zucchini for surprisingly delicious cupcakes. Sweet Zucchini Cupcakes. this link is to an external site that may or may not meet accessibility guidelines. This summer squash is great for both savory and sweet recipes.

Martha tints Swiss meringue buttercream a golden yellow, then pipes it into petals atop moist vanilla-bean cupcakes. Martha Stewart features simple suppers and welcomes chef Mark Strausman who prepares linguine with zucchini, olives and toasted bread crumbs. Cupcakes Cake Cookies Cupcake Cakes Fruit Cakes Sweets Cake Moroccan Spices Ras El Hanout Zucchini Cake Apple Smoothies. You can have Martha Stewart Sweet Zucchini Cupcakes using 10 ingredients and 5 steps. Here is how you cook it.

Ingredients of Martha Stewart Sweet Zucchini Cupcakes

You need 1 1/2 cup of All Purpose Flour.
Prepare 1 cup of Packed Dark Brown Sugar.
It's 2 tsp of Baking Powder.
You need 1 1/2 tsp of Ground Cinnamon.
It's 1/2 tsp of Salt.
It's 1 1/2 cup of Zucchini, coursely grated.
You need 1/3 cup of Vegitable oil.
Prepare 2 large of Eggs.
Prepare 1/2 tsp of Pure Vanilla Extract.
It's 1 of Cream Cheese Frosting.

With Martha Bakes, discover Martha Stewarts tips and techniques to create delectable baked goods. Be sure to check your local listings to see when the. This sauté makes good use of an abundance of summer vegetables, the small amount of cream adding a touch of richness Sauté zucchini and corn. Melt butter in a large skillet over medium-high heat until foamy.

Martha Stewart Sweet Zucchini Cupcakes step by step

Preheat oven to 350°. Line cups in muffin pans..
In a medium bowl, mix together, flour, brown sugar, baking powder, cinnamon & salt..
In another bowl combine zucchini, oil, eggs and vanilla..
Add to flour mixture and mix just until combined. DO NOT OVERMIX.
Divide batter evenly into cups in muffin pan and bake 40-45 Min. Cool 10 Min.

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