Zucchini Cupcakes with White Chocolate Cranberry Frosting

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Over the last two weeks, as I’ve molded my schedule around the impending cookbook deadline, most mornings begin as usual. The fam and I awake. We eat breakfast. We pack lunches. We study scriptures. We pray. We shuttle everyone out the door and off to a variety of activities. Yearbook, Music Club, Cello, Student Council, Schoolyard Antics. Not much different in those early morning minutes.

Once the kids off to school, however, the schedule has altered dramatically. No morning jogs. No pittering around with the laundry. It’s a frenzy of writing and cooking and photog-ing. Rush, rush, rush until the 2 p.m. bell rings and I step back into mommy shoes for the afternoon. (Ah, bless those mommy shoes. They are the best pair I own.)

I tried cookbook writing from a musty cubicle in the library. It was lovely imagining I was a real live author for a day or so, tucked away as I was in the silent, studious atmosphere of the nonfiction bookshelves. But, I found all that writing about food got me terribly hungry at the most inconvenient of moments. And, seeing as how the library doesn’t welcome the chomp of a salad eating authoress, I tried writing from the elegant corners of a bustling restaurant. Being with fellow business folk, tucked in tightly with a plastic fork and endless supply of fountain drinks, I thought I’d become ever more prosperous. I wasn’t.

And, so I tried writing from home. From the unmade chocolate-brown quilt which lies upon our king-sized bed. With Pikes Peak peeking through the bedroom windows, and the occasional ring of the telephone. It was all fairly lovely and comfortable until our 4-pound friend, Yoda decided to take up his rightful place as guard-dog extraordinaire.

For two weeks, Yoda has curled his little yellow body around my thigh, sleeping soundly until the exact moment when the curiously dangerous mailman arrives (at which point, he barks furiously, protecting that cookbook manuscript of mine with his fearsome yapping.) He’s set up vigil during cupcake shoots. Waits patiently under the stove when bacon is sizzling. Stares wisely into my eyes when I sigh through writers block.

He’s a pal, I tell you. That little dog of ours has proven himself loyal to the bitter end of cookbooking. The fact that he’s fun to smooch on and adorably photogenic? Well, that’s the cherry on top.

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Muffins made with my Best Zucchini Bread Recipe, Baked for 18-20 Minutes in an oven preheated to 350 degrees.  Then, cooled and frosted with the recipe below.

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Print

White Chocolate Cranberry Frosting for Zucchini Muffin Cakes

Ingredients:

1 tablespoon cornstarch
3 tablespoon milk
1/2 c. white chocolate chips
1 stick butter
1 pound powdered sugar
2 tablespoons cranberries, chopped

Directions:

In a small, microwave-safe bowl, whisk together the cornstarch and milk. Microwave for 10 seconds, or just until the mixture is slightly thickened. Place in fridge and allow to cool completely. In a medium, microwave-safe bowl, melt the white chocolate chips. Use a spatula to scrape melted chips into a large bowl. With an electric mixer, beat together melted chips, cooled cornstarch mixture, butter, and powdered sugar until light and fluffy. Add milk by the teaspoons, if needed to make the mixture thinner. Fold in chopped cranberries. Frost cooled zucchini muffins with the frosting. Enjoy!

18 Responses to “Zucchini Cupcakes with White Chocolate Cranberry Frosting”

  1. www.sutumesarellemekarisma.com says:

    zucchini, spinach, pumpkin! in my opinion these are the best cupcake ingredents in a weird way:) sweet vegetables!

  2. oneordinaryday says:

    Yoda is stinkin' adorable! My trusty pet is 70 lbs. and still growing! haha

    The cupcakes are really cute. I like the little pup on top – looks just like my parents' dog.

  3. JoyS says:

    The cupcakes look delicious. The pup is adorable. My loyal companion is 80 lbs with bad hips and a love of sleep! Please share with us where you found those cute puppy gummies!

  4. Joseph's Grainery Recipes says:

    Those doggy gummies are adorable!

  5. Nathan and Bethany says:

    Good to see my little boyfriend is still defending hearth and home!

  6. mangiabella says:

    what a sweet post – I do have a companion such as that – sparky, the most brilliant jack russell terrier i have ever known – and these cupcakes are the perfect fall treat, LOVE IT!!!!

  7. Jas. says:

    Gorgeous little cupcakes and zucchini – yummo! Loving the sound of the cookbook too!

  8. The Whimsical Wife says:

    Oh what a cute dog…. it cracked me up with the cherry on top! Yes can't do without my furry companion that's for sure! Stick with you through good times and bad!

    Will your cookbook be available in australia?

  9. Jamica says:

    This post PROVES that you can make ANYTHING beautiful! I love the way you write. Who knew I'd enjoy reading about Yoda so much? Love that little guy! Hope you are surviving these last few days. I'm praying for you!

  10. Cookin' Canuck says:

    Great styling in these photos, Brooke. It sounds as though writing a cookbook is a challenging (but rewarding) process and I am sending you good thoughts.

  11. smalltownoven says:

    Mmm creative, delicious, and healthy! Can't wait to try these out. The flavor sounds awesome!

  12. Anonymous says:

    You are such a talented writer! It reminds me that I need to get cracking on writing myself!

  13. Joey @ Big Teeth and Clouds says:

    Yoda is adorable! I can't believe you could get him to balance a cherry on his head that long! My dog would act like I was beating her for sure.

  14. Wander says:

    Yes…I do!
    I have Miss Lizzy! She's loyal to the point of endangering herself!

    In July, we lost our beloved lab Maggie. She died after 10 years of precious love and care for our family!

    We miss her!

  15. Melanie Piano says:

    Zucchini! That is a great idea. Actually my zucchini plants are producing plenty of them so I don’t know how to eat them all. Thanks for this new recipe. I should make this tomorrow.

  16. Rose Plated says:

    http://www.sutumesarellemekarisma.com, I think you forgot to say the corn and orange as one of the best ingredients for cupcakes in a weird way. Lol. I will surely try this recipe and share this with my neighborhood.

  17. […] fluffy white chocolate frosting are the sweetest way to use up that extra garden produce! Cheeky Kitchen […]

  18. Christian Friborg says:

    Zucchini. Oh, this summer squash. I like to experiment dishes using this ingredient. I like it grilled too. I bet my son would love to bring these cupcakes to school!

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