Carrot Zucchini Cupcakes

Makes 12 Cupcakes

Thanks to our reader for this delicious, wholesome "Back to School" snack. She wrote: "My mom made these for me my first day of kindergarten and now I make them for my children." Starting with a great recipe, we added some zucchini, used whole wheat pastry flour, cut some of the oil and substituted applesauce. Simply yummy!

Ingredients

Cupcakes
1/2 cup expeller pressed canola oil
1/2 cup unbleached, evaporated cane sugar
1/4 cup unsweetened applesauce
2 large eggs
1 cup unbleached white flour
1/2 cup whole wheat pastry flour
3/4 teaspoon baking soda
1 teaspoon cinnamon
1/8 teaspoon sea salt
2 medium carrots, grated
1/2 medium zucchini, grated
1/2 cup chopped walnuts

Frosting
1/2 cup cream cheese, softened
1 2/3 cups powdered sugar, sifted, (buy natural and unbleached, if possible)
2 teaspoons freshly squeezed lime juice
12 walnut halves for decoration

Method

Preheat oven to 400°F.

In a large mixing bowl, beat the oil with the sugar and applesauce. Add eggs. In a separate bowl, mix together mix together the flours, baking soda, cinnamon and salt. Add to the liquid ingredients. Fold in carrots, zucchini and nuts. Spoon into muffin cups filling 3/4 full. Bake 20 to 25 minutes or until done when tested with a toothpick. Cool on a wire rack.

For frosting, beat the softened cream cheese with the powdered sugar. Add lime juice. Ice the cupcakes with a blunt knife. Garnish each with a walnut half.

Nutrition

Per Serving: 310 calories (150 from fat), 17g total fat, 3g saturated fat, 1g dietary fiber, 5g protein, 37g carbohydrate, 45mg cholesterol, 150mg sodium

http://wholefoodsmarket.com/recipes/787