Zucchini Flowers

One of my classmates doesn't do dairy.  I asked what her favorite kind of cake was and she said something with zucchini so off I went to search for a dairy free recipe.  Pinterest did NOT come to my rescue this time around.  So I did a search for zucchini cupcakes and came up with a great sounding recipe for zucchini muffins.  Which is just another name for CUPCAKE!  And they don't include dairy! 

I blew out my hand mixer with last week's brownies.  I sold some books on Ebay and was able to buy a new hand mixer.  I'm in love with an appliance.  I'm not afraid to admit it.  I think it's the cute, dark, silent type.  I might need an intervention.

They turned out so wonderful!  Light, fluffy, not a heavy zucchini flavor and some walnuts to boot!  I have commissioned myself to make some cupcakes for a birthday party on Friday and was asked if I could do vegan, gluten free.  I said sure!!!  I had no idea what that meant.  But, I decided I would try the vegan cream cheese frosting (with one eyebrow raised the whole time).  Then I tasted that frosting and oooohhhhhhh, YUMMY!

What's that frosting tip you used and the name of the design, you ask?!  I have no clue.  I picked a tip and started piping away.  I realized I had to turn the tip a little as I squeezed the bag, but I think they turned out like zucchini flowers!

Zucchini Muffins  (from serious eats)

Ingredients

• 1 1/2 cups sifted cake flour (I used all-purpose flour and did not sift)
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon powdered ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 2/3 cup coarsely chopped toasted walnuts
• 2 large eggs
• 3/4 cup packed brown sugar
• 1/2 cup safflower or canola oil
• 2 cups (firmly packed) grated zucchini--use largest holes on box grater
• 1/2 cup raisins (optional)

Procedures

1. Preheat the oven to 350°.
   
2. In a small bowl, combine the flour, baking soda, spices and walnuts. Whisk well to blend.
   
3. In a mixing bowl beat the eggs, sugar and oil for 2 to 3 minutes or until very smooth. Add the zucchini and beat just until smooth. Add the dry ingredients and optional raisins and beat until completely moistened.
   
4. Scrape the batter into greased and floured (or paper cup-lined) muffin tins, filling each cup 3/4 full. Bake 20-25 minutes, until cake tester inserted in center comes out clean. Cool in the pan on a rack for 5 minutes. Unmold onto the rack. Cool completely and wrap airtight.

I made them in mini-muffin pans.  I baked for 4 minutes, roated the pans and baked for an additional 5 minutes at 325.  I also added 1Tbsp extra cake flour.

Lucy’s Gluten-Free Vegan “Cream Cheese” Icing (Lucy's Vegan Icing)
This easy to make icing spreads beautifully and tastes great.  The most important tricks for success are careful sifting of the powdered sugar, and adequate blending of ingredients with a heavy duty mixer and whisk attachment.

2 cups Organic Palm Oil Shortening
One 7 oz. container of Vegan Cream Cheese
2 teaspoons Vanilla Extract
1 ½  teaspoon Orange Extract
3/16 teaspoon Salt
About 7 cups Gluten Free Powdered Sugar (Sifted thoroughly!) (This is about one 2 lb bag!)
(You may want to add more or less powdered sugar, depending on the taste and texture you prefer for your frosting.  You can also adjust the flavorings and salt to suit your tastes.)

Combine the shortening, vegan cream cheese, salt, vanilla and orange flavoring together the mixer and whisk on high speed for about one minute until smooth.  Then gradually add the sifted powdered sugar on slow speed until blended, running mixer at about 20 to 30 second intervals.  Lastly, whisk the finished mix on high speed for added fluff. 

This makes a large amount of icing so you are sure to have a beautiful cake, no matter how thick you like the icing.  You may decide to reduce the recipe in the future if too much is left over.

Happy baking!!