Zucchini Almond Cupcakes W/ Dark Chocolate Frosting #rsc

Total Time: 1 hr 40 mins Preparation Time: 1 hr Cook Time: 40 mins

Ingredients

• 3/4 cup raw almonds
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 1 tablespoon water
• 1 tablespoon canola oil
• 1 tablespoon honey
• reynolds wrap foil
• 1 1/2 eggs
• 2/3 cup sugar
• 1/4 cup canola oil
• 1 tablespoon orange juice
• 1 tablespoon honey
• 1 teaspoon honey
• 1/4 teaspoon almond extract
• 1 1/4 cups flour
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 pinch ground cloves
• 1 pinch ground ginger
• 1 cup shredded zucchini
• 2/3-3/4 cup chopped honey-roasted almond
• 1 cup unsalted butter, room temperature
• 3 1/2 cups confectioners' sugar
• 1/4 cup dark cocoa
• 1/4 cup cocoa powder
• 1/2 teaspoon salt
• 1 teaspoon almond extract
• 4 tablespoons heavy cream

Recipe

• 1 honey roasted almonds:.
• 2 preheat oven to 350 degrees f. cover baking sheet w aluminum foil (dull side up).
• 3 roast almonds for 10mins (or until browned).
• 4 while almonds are roasting, mix sugar, salt & cinnamon in a small bowl.
• 5 allow almonds to cool completely.
• 6 once cooled, use a food processor to chop the nuts relatively small.
• 7 next, heat a saucepan on medium - medium/low heat. add the water, canola oil, & honey, whisking constantly until it comes to a boil.
• 8 once boiling, add almonds & stir constantly until liquid has been completely absorbed into them. (approx 5mins).
• 9 add dry mixture & stir until sugar as caramelized (approx 1.5mins).
• 10 spread finished almonds onto aluminum foil & allow to cool.
• 11 honey zucchini almond cupcakes:.
• 12 preheat oven to 350 degrees f. line muffin tin with liners.
• 13 in a large bowl, beat the eggs, sugar, and canola oil.
• 14 add orange juice, honey, and almond extract & continue beating.
• 15 in a separate bowl, combine flour, cinnamon, baking powder, baking soda, salt, gloves, and ginger. mix them together real well!
• 16 gradually add dry ingredients to wet ingredients. mix well.
• 17 add shredded zucchini. stir until fully incorporated.
• 18 add honey roasted almonds. stir until fully incorporated.
• 19 fill liners 2/3 - 3/4 full.
• 20 bake 18-22mins (once a toothpick comes out clean, you're good to go!).
• 21 allow to cool in pan for 10mins, then move cupcakes to cooling rack.
• 22 dark chocolate buttercream frosting:.
• 23 cream butter for a few mins, using the paddle attachment of a mixer on medium speed.
• 24 in a small separate bowl, stir together the confectioners sugar, dark cocoa powder, & cocoa powder.
• 25 sift the dry mixture over the butter and mix on the lowest speed until dry ingredients are absorbed by the butter.
• 26 add almond extract, salt, and heavy cream, & beat on medium speed for approx 3mins.
• 27 control yourself to putting the frosting on the cooled cupcakes rather than eating all of the frosting right out of the bowl, like you're tempted to do :).
• 28 optional: take the leftover honey roasted almonds & garnish the frosted cupcakes.