Last night we were invited out to an amazing barbecue with a group of wonderful friends and their families at Andrea's. I made these cupcakes and a Weight Watcher friendly southwestern-ish salad. Everyone brought such delicious food! Andrea's husband grilled chicken with melted cheese and pineapple on it. Yum. Thanks so much for having us all over, Andrea!
The recipe I used for the cupcakes came from Mennonite Girls Can Cook. I'll also put it below (mainly because I like to keep recipes I plan to re-use on my blog for easy reference!).
Chocolate Zucchini Cupcakes
1/2 cup softened margarine
1/2 cup canola oil
1 1/2 cups sugar
1 tsp vanilla
1/2 cup 1% milk mixed with a tbsp of lemon juice (or use buttermilk)
2 cups grated zucchini..(peel and all)
2 1/2 cups flour
1/2 cup cocoa
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 tsp cinnamon
Cream butter, oil and sugar, blend in vanilla, eggs and buttermilk. Mix dry ingredients and shredded zucchini and mix in with the moist ingredients. Pour into a cupcake liners. Bake in preheated 325 oven for 23 min. Glaze while warm or cold - it doesn't make a difference. If you glaze while warm, the glaze will remain shiny!
Decadent Chocolate Glaze
1/3 cup semisweet chocolate chips
2 tbsp hard margarine
2 tbsp light corn syrup
Icing sugar (enough to thicken)
Heat chocolate chips, butter and corn syrup over medium heat until chocolate chips are melted. Gradually add enough icing sugar to make it a nice thick, but spreadable consistency. Stir until smooth. Spread over cupcakes.
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