Chocolate Zucchini-Raspberry Cupcakes with Raspberry Whipped Cream
by Colleen and Sara
I came across this recipe on allrecipes.com while searching for a way to rid myself of the ridiculous amount of buttermilk in my fridge. My initial response was, “Ew, raspberries and zucchini?” But then I started thinking about it and realized that it might actually be tasty.
Because, really. Who doesn’t love zucchini and raspberries separately? Why would they be anything less than delicious together?
In fact, you can’t taste the zucchini in these cupcakes at all! For those of you who’ve never tasted home-made zucchini bread, know that zucchini makes breads and cakes really moist and delicious. It has a very mild flavor, especially when baked with something as full and rich as cocoa.
Now, we altered the recipe a bit, for our own preferences. And then we decided that we wanted a less intense flavor for the frosting, so we whipped up (no pun intended, hardy har har) this incredible raspberry whipped cream. The cupcakes and cream together are just way too good…
Chocolate Zucchini-Raspberry Cupcakes
makes 24 cupcakes
2 1/2 cups of all-purpose flour
3/4 cups of unsweetened cocoa powder
1 1/2 teaspoons of baking soda
3/4 cup of butter, softened
1 cup of white sugar
1 teaspoon of vanilla extract
1/2 cup of buttermilk (plus a little extra, in case too thick)
2 cups of shredded zucchini
1 1/4 cups of fresh raspberries
Preheat oven to 350 degrees F.
Whisk together the flour, cocoa, and baking soda; set aside. Beat the butter and sugar with an electric mixer in a large bowl until light-colored and fluffy. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next; beat in the vanilla with the last egg. Pour in the flour mixture alternately with the buttermilk, mixing until just incorporated. If too thick, pour in extra buttermilk until desired consistency (I wouldn’t worry about it, really; our batter was super thick and the cupcakes turned out fine). Fold in the zucchini and the raspberries, mixing just enough to evenly combine. The batter will be lumpy.
Spoon the batter into cupcake liners, filling each 3/4 full. Bake for about twenty minutes. Let cool completely before frosting.
Note: The cupcakes will stick to the liners a bit, since there is so much chunkiness in this recipe. If that bothers you, you might have to crush the raspberries up a bit!
Oh, my law. I love fresh raspberries…
Raspberry Whipped Cream
makes just enough to ice 24 cupcakes (2-3 cups)
1 cup of heavy whipping cream, chilled
3-4 tablespoons of powdered sugar
1 teaspoon of vanilla
1 cup of fresh raspberries (plus extra, for garnishing)
Combine whipping cream and desired amount of powdered sugar. Mix together by hand. Add vanilla, and beat with electric mixer until extremely stiff. (Ours was almost curdled! But, be aware you’re using this to ice cupcakes, so it needs to be very stiff!) In separate bowl, thoroughly crush the raspberries with a fork.
Fold the crushed raspberries into the whipped cream. Spoon the finished result into a piping bag and pipe onto cooled cupcakes.
Note: Be sure that you serve the whipped cream cold! At room temperature, the raspberry whipped cream will begin to taste like plain old yogurt. Yuck!
Also, the cupcakes get hard and rather unpleasant when refrigerated, so you should probably ice the cupcakes right before serving to prevent and of that grossness happening. Sara and I screwed up and did that… then we ended up throwing some of the cupcakes away. ‘Twas heartbreaking.
What do you think? Would you make these?