Cooking With Your Senses

Healthy Chocolate Zucchini Cupcakes with Greek Yogurt Frosting

Recipe Links: Chocolate Zucchini Cupcakes   and   Frosting

Ingredients:

Cupcakes:

• 1 1/2 cups milk 

• 1 teaspoon vinegar

• 3 cups oat flour

• 2/3 cup cocoa powder

• 2 tablespoons arrowroot powder (or 1 tbsp cornstarch or 4 tbsp all-purpose flour)

• 1 teaspoon baking soda

• 1 1/2 teaspoons baking powder

• 1 1/4 cups brown sugar

• 1 1/2 cups unsweetened applesauce

• 1/2 cup zucchini shredded

Frosting:

• 2 Cups Greek Yogurt (Strained)

• 1 Cup Powdered Sugar

• 1 tsp Vanilla Extract

• Freeze dried strawberries

Instructions:

Cupcakes: 

1. Preheat the oven to 350 F. Line cupcake tray with cupcake liners and set aside.

2. Add the milk and vinegar in a bowl and whisk together. Let it sit to curdle.

3. In a large mixing bowl, add the oat flour, cocoa powder, arrowroot powder, baking powder, and baking soda and mix well.

4. In a separate bowl, whisk the milk mix, brown sugar, and applesauce.

5. Combine the wet and dry ingredients until combined. Fold through the zucchini.

6. Distribute the batter amongst the cupcake liners. Bake for 18-20 minutes, or until a skewer comes out clean.

7. Remove the cupcakes from the oven and let them cool completely. Once cool, frost them, add decorations, and serve!

Frosting: 

1. If not already strained, strain your yogurt. Simply place a strainer in a bowl or cup. Line the strainer with cheesecloth, a coffee filter, or sturdy paper towel. Fill the lined strainer with your yogurt and cover. Allow this to drain overnight

2. Blend freeze dried strawberries in food processor to make a fine powder.

3. Using an electric mixer and a large mixing bowl, blend together the yogurt, powdered sugar, freeze dried strawberry powder, and the vanilla extract. Start on a low speed and work your way up to a high speed when the ingredients begin to blend. Beat until smooth.

4. If your frosting seems too thin you can add milk to the mixing bowl a teaspoon at a time until your reach your consistency. However, if your frosting is too thin for your needs you can add additional sugar free powdered sugar or cream cheese as needed

5. Refrigerate this frosting and anything that it is used with. For best results, after frosting your cakes or cupcakes with this yogurt frosting, refrigerate them in a covered container such as a cake container or cupcake container.

Assembly:

1. Remove cupcakes from pan and lay out on surface. Put frosting in piping bag with attached tip and pipe one big swirl on each cupcake

2. Decorate with desired sprinkles, and enjoy!