Well... I'm absolutely stressed out, constantly nervous and panicking... and in no mood to write anything sciency... Too bad, because all the deadlines are rapidly approaching... As I'm trying to focus all my energy on my dissertation, I didn't post any of my stress-relief baking creations, but this one really deserves it. I'm, however, going to omit all the scientific jibber-jabber today.
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| Cheesy Zucchini Cupcakes with Chives and Bacon |
Ingredients (makes for about 10 cupcakes)
Cupcakes50 g bacon (cooked crisp and crumbled)
1 cup plain flour
3/4 cup shredded unpeeled zucchini
1/2 cup grated cheddar cheese
1/2 cup whole milk
1/8 cup butter (melted)
1/8 cup grated parmesan cheese
1 tsp. salt
0.75 tbsp. baking powder
0.5 tsp. baking soda
1 large egg
1 clove garlic (shredded)
1 handful of chives (cut)
1 handful of pumpkin seeds
Cream Cheese Frosting
200 g cream cheese
50 g bacon (cooked crisp and crumbled)
0.5 tsp. salt
1/2 spring onion (the green part)
Directions
Cupcakes
1. Preheat oven to 180°C
2. Whisk together the melted butter, egg, milk, zucchini, chives and garlic
3. Add flour, baking powder, baking soda and salt and whisk thoroughly until smooth
4. Fold in the cheddar and parmesan cheese, and bacon
7. Line a cupcake/muffin pan with cupcake cases and fill each one about 3/4 full
8. Sprinkle the top of each cupcake with a few pumpkin seeds
9. Bake for about 20 minutes (toothpick inserted in the centre should come out mostly clean)
Cream Cheese Frosting
1. Combine the cheese with crumbled bacon and finely chopped spring onion
2. Add salt to taste
3. If too thick, add a little milk
