Desserts for Dudes
I don't know about you, but when kiddo and I go to the farmer's market, our minds turn to big, farm-fresh
salads cupcakes. I'm pretty sure he chose this recipe so that zucchini I bought wouldn't show up on his dinner plate.
{Don't worry...I'll torture him with the tomatoes.}
The cupcake and frosting recipes come from
Martha Stewart's Cupcakes. We halved the recipe (I
really don't need 24 cupcakes sitting around the house).
Zucchini Spice Cupcakes{modified from Martha Stewart's Cupcakes}1 and 1/2 c. all-purpose flour
1/2 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. coarse salt
2 tsp. cinnamon
1/4 tsp. freshly grated nutmeg
1/8 tsp. ground cloves
1/2 c. vegetable oil
1 egg, room temp.
1 and 1/2 tsp. vanilla
1/2 tsp. grated lemon zest
1 c. light brown sugar, packed
1 and 1/2 c. grated zucchini
1/2 c. walnuts, toasted and chopped
Preheat oven to 350.
Line a muffin tin with 12 paper liners.
Whisk together the flour through cloves. In another bowl, whisk together the oil, egg, vanilla and zest. Whisk in the brown sugar until smooth.
Stir in the zucchini. Add the flour mixture just until combined; stir in the walnuts.
Divide the batter evenly between the cups. Bake, rotating halfway through, about 20-24 minutes. Cupcakes will spring back when lightly toughed in the center and a toothpick should come out clean.
Cool in the pan for 10 minutes. Remove cupcake to a cooling rack and let cool completely.
{Aren't they pretty? I'm thinking we could stop here and call them muffins. But, we won't.}
Cream Cheese Frosting1 stick unsalted butter, room temp.
6 oz. cream cheese, room temp.
2 c. powdered sugar
1/2 tsp. vanilla
Beat the butter and cream cheese on medium-high until fluffy, about 3 minutes. Reduce speed to low, and1/2 c. sugar and vanilla. Mix until smooth and combined. Add the remaining sugar 1/2 cup at a time, beating after each addition until smooth.
Now it's time to frost the cupcakes... Kiddo said he wanted to try piping instead of spreading the icing.
He did a really great job...and I couldn't get enough of watching him.
These cupcakes are wonderful...moist and full of flavor. And, you can never go wrong with cream cheese frosting! We think you'll like them!
Here...we saved one for you....
{OH! I almost forgot....there are a couple new videos over at
University of Cookie. Be sure to check how the method
TidyMom uses to roll her cookie dough. Genius!}
It's time for a new challenge at Papertake Weekly, and this week we're sponosred by Simon Says Stamp!! Dawny is challenging us to use stitching on our project, and it can be any kind of stitching. Either actual stitching or faux with a pen or rubons. I used machine stitching on this one. I chose this adorable digi image from Whimsey Stamps. I knew as soon as I laid eyes on this image that it was going to be perfect for this wedding card. 
The cardstock is Bazzill and papers are digital from Nitwits. Flowers are from Wild Orchid Crafts (of course). I used lots and lots of Kaiser flat backed pearls on this one. I didn't have any of the swirls, so I just made my own. I think they turned out ok, huh? What do you think? The bow is made from May Arts Silk Ribbon, and I hung a heart and key charms from it. Made a matching envelope box to go with it, and called this one done!
That's it's for today! Please be sure and pop over to Papertake Weekly to see the fabulous creations from the rest of the design team. Then grab you paper and glue, and maybe you'll stitch your way to a prize from Simon Says Stamp!! Thanks for stopping by to see me today, and hope to see you back again soon! Hugs!
Evan Sklar
Randy Harris Photography
