Zucchini Cupcakes

Ingredients

• 2 medium (280g) zucchini, coarsely grated
• 1 medium (160g) carrot, coarsely grated
• 3/4 cup vegetable oil
• 1 cup firmly-packed brown sugar
• 2 eggs
• 2 cups self-raising flour
• 1/2 teaspoon bicarbonate of soda
• 1 teaspoon mixed spice
• 80g packet dry-roasted pecan nuts

• Cream cheese frosting

• 50g unsalted butter, softened
• 100g cream cheese, softened
• 2 teaspoons finely-grated orange rind
• 1 3/4 cups icing sugar mixture

Method

1. Preheat oven to 180°C. Line a 12-hole, 1/3 cup-capacity muffin pan with paper cases. Squeeze excess moisture from zucchini and carrot. Drain on paper towel.
2. Using an electric mixer, beat oil and sugar in a large bowl for 5 minutes or until mixture is pale. Add eggs, one at a time, beating well after each addition. Stir through zucchini and carrot.
3. Combine flour, bicarbonate of soda and mixed spice in a bowl. Sift over egg mixture. Add pecans. Stir well to combine. Divide mixture among paper cases. Bake for 30 minutes or until golden and a skewer inserted into the centre of one cake comes out clean. Stand for 5 minutes. Remove cakes to a wire rack. Allow to cool completely.
4. Make cream cheese frosting: Using an electric mixer, beat butter, cream cheese and orange rind until smooth. Gradually add icing sugar, beating until well combined.
5. Spread icing over cakes. Serve.

Notes

• Store cakes in an airtight container in the fridge. Cakes can be stored in the freezer, without frosting, for up to 3 months.
• Nutrition information is per cake.