Monday, July 20, 2009

Caramel Frosted Zuchinni Cupcakes -

Are YOUR zucchini plants beginning to overpopulate like mine are? All I have is one, and every time I walk out the back door, I walk IN with one or two of the little devils. Put them to good use in this caramel frosted cupcake. The longer they stand, the more moist they become. One taste, and you won’t care if it has that overzealous vegetable through and through... These freeze well for those of us who can't finish an entire batch single handed.

Summer brings all things squash it seems... This recipe can use any variety of tender-skinned squash. Just remember to “de-seed” whatever type you are trying to utilize. Squash has a tendency to make any baked goods more moist and tender - see they aren’t all that bad! Just try to think back to January, when you were gazing at it longingly in the produce department at $1.19 per pound.

For this summer-wise recipe & photos, go to: ("empty nest" tab)

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