Perusing stacks of old cooking magazines, I picked up the July 2006 issue of Gourmet noticing Zucchini Ginger Cupcakes was dog-eared, perfect for Test Kitchen Tuesday. Ginger and orange are well-matched, the zucchini is sure to keep the crumb moist, these are a must-try. My plan is to convert it to a gluten-free recipe I can take to showers or potlucks, so wish me luck!
If you are like me, you have favorite issues of magazines squirreled away somewhere. When Gourmet ceased publishing, I was glad to have my old copies and felt a little less guilty about my messy, piled-up stash. I miss Gourmet landing in my mailbox as it once did. Gourmet.com is still around, but it is not the same as holding a glossy issue in my hands, ogling its contents. Sifting through this issue was like visiting with an old friend. 🙂
I hope you join me in this delicious adventure!
In the next week or so:
1. Make the recipe (posted below)
2. Leave a comment describing your experience, opinion, adjustments, or suggestions. ♥ If you focus on altering it to economize, choose healthier ingredients, make it gluten-free/allergy sensitive, embellish for entertaining, or incorporate into batch/once-a-month cooking, please mention that too.
3. Subscribe to comments so you can see what others have done.
4. If you are especially proud of your creation, send a photo to [email protected], or include a link to your site with your comment.
Zucchini Ginger Cupcakes
Source: Gourmet July 2006
1/3 cup crystallized ginger (1 3/4 oz) — coarsely chopped
2 cups all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon finely grated fresh orange zest
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
2 cups coarsely grated zucchini (2 medium)
3/4 cup mild olive oil
3/4 cup mild honey
2 large eggs — lightly beaten
1 teaspoon vanilla
8 oz cream cheese — softened
2 tablespoons unsalted butter — softened
1/2 cup confectioners sugar
1 teaspoon vanilla
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon finely grated fresh orange zest
12 paper liners
Put oven rack in middle position and preheat oven to 350°F. Line muffin cups with liners. Pulse crystallized ginger in food processor until finely ground, then add flour, ground ginger, cinnamon, zest, salt, baking soda, and baking powder and pulse until combined.
Whisk together zucchini, oil, honey, eggs and vanilla in a medium bowl, then stir in flour mixture until just combined. Divide batter among muffin cups and bake until golden and a wooden pick or skewer inserted in center of a cupcake comes out clean, 20 to 24 minutes. Cool in pan on rack 10 minutes. Remove cupcakes from pan and cool completely, 1 hour.
Beat together frosting ingredients with an electric mixer at high-speed until combined well and fluffy, 3 to 5 minutes. Frost tops of cooled cupcakes.
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