Thursday, September 3, 2009

Birthday Cupcakes

MG just turned 4 and had a Halloween themed party. She requested Chocolate Zucchini Cake. When baking egg free cakes, cupcakes are the best way to go. It's difficult to get a cake to set in the middle without eggs. The egg replacers help but even so you are guaranteed success with cupcakes. I was thrilled MG wanted Zucchini Cake as I had an opportunity to sneak some nutrition in. My hubby Toro commented that the Chocolate Zucchini Cake is the most moist egg free cake I've made yet. This is a great way to use up the last of your garden zucchini. Enjoy!

Chocolate Zucchini Cake
Adapted from Allrecipes, chocolate zucchini cake I
1/2 cup butter
1/2 cup vegetable oil
1 3/4 cups white sugar
Ener-g Egg Replacer to substitute 2 eggs.
1/2 cup sour cream
1 teaspoon vanilla extract
2 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
4 tablespoons unsweetened cocoa powder
2 1/2 cups grated zucchini
1/4 cup semisweet chocolate chips
DIRECTIONS
1 - Cream together butter or margarine, vegetable oil and sugar.
Add egg replacer, sour cream, and vanilla. Blend well.
In a separate bowl, sift dry ingredients together.
Blend dry ingredients into the butter mixture.
Add grated zucchini, and mix well.
Divide into greased or paper lined cup cake tins. Sprinkle chocolate chips on top.
Bake in a preheated 325 degrees F (165 degrees C) oven for approximately 30 - 45 minutes. Test with a toothpick for doneness.

3 comments:

Renae said...

I think I'm going to definitely have to try this one. Hopefully a sour cream alternative will work. I think that's the only thing I'd have to replace.

Can't wait!

Lisita said...

Renae - The original recipe called for sour milk so you do have a lot of flexibility to do what works best for you. It's a very adaptable recipe! Good luck!!

Megan said...

Yum!! Thank you!