As a mom to children with “selective” tastes, I try to cook various recipes that I find or create in an effort to get them to expand their diet. Some days I am successful; some days I am not. Feeding picky eaters can be difficult but it also sharpens the creative genes when cooking.
The recipe is a unique take on cupcakes – what makes them ‘sneaky’ is what is inside the cupcakes – zucchini and carrots. A healthy twist on a traditional baked good that actually is moist and tasty.
1 1/4 cup butter, softened
1 1/2 cup sugar
1 tsp vanilla extract
2 1/2 cup all-purpose flour
3/4 cup baking cocoa
1 tsp baking soda
1/2 tsp salt
1/2 cup plain yogurt
1 cup zucchini, finely grated
1 cup carrot, finely grated
16 oz chocolate (or vanilla) frosting
- In a large bowl, mix butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition; stir in vanilla.
- Combine the flour, baking cocoa, baking powder, baking soda and salt; add to the mixture alternately with the yogurt, beating well after each addition.
- Fold in zucchini and carrots.
- Fill paper-lined muffin cups 2/3 full.
- Bake at 350 degrees for 18-22 minutes or until a toothpick comes out clean.
- Cool for 10 minutes before moving to a wire rack.
- Frost when completely cool.
Joscelyn, Owner of Mami of Multiples & Mami Innovative Media
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