I found a recipe for zucchini cupcakes with caramel icing and made these on Tuesday afternoon. I wasn't feeling the cupcake part but the caramel icing was delicious. That recipe is definitely a keeper. I think it will be amazing on yellow, pumpkin or applesauce cupcakes.
I handed these out to several taste testers and as proof that food is such a personal and subjective matter, one of my friends LOVED everything about this creation; cupcake and all.
I still have four zucchini left and the wheels in my head are turning as to what to create next.
F00d P0rnographer's note (9-11-2011): these cupcakes were a commentary to how subjective food can be. I've never experienced this before but this creation received really mixed reviews. I loved the icing, but was kind of meh on the cupcake. One of my friend's loved the cake but felt the icing was too sweet. Yet another friend disliked it. Period. Yet another loved everything about it.
On another note, here is a great use for zucchini: put it in pasta sauce. One Sunday afternoon, I was working a batch of pasta sauce and was dicing zucchini when a brilliant idea struck me: why not puree it? Using a grater, I pureed the remainder of the zucchini I was dicing and added it to my sauce. This received RAVE reviews when I served it to friends later in the day.
One dozen zucchini cupcakes with caramel icing
....cut in half on dessert plate
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