Chocolate Surprise Cupcakes
Ingredients
1 large egg
2 large egg whites
1 cup/250 mL sugar
2 tbsp/30 mL vegetable oil
1 tsp/5 mL WATKINS Original Double-Strength Vanilla
1 tsp/5 mL WATKINS Chocolate Extract
1 tsp/5 mL WATKINS Cinnamon
1 tsp/5 mL baking soda
3/4 cup/180 mL all-purpose flour
1/4 cup/60 mL WATKINS Baking Cocoa
1-1/2 cups/375 mL finely shredded unpeeled zucchini
White decorator’s icing, if desired
Cooking Directions
Preheat oven to 350ºF/180ºC. Coat 12 regular muffin cups with no-stick cooking spray or line with paper or foil liners. Beat eggs and sugar in large bowl with an electric mixer until well blended, about 1 minute. Beat in oil, extracts, cinnamon, and baking soda. Stir in flour and cocoa; mix well. Stir in zucchini; mix lightly. Spoon into prepared cups. Bake for 30 minutes or until cupcakes test done. Cool completely in pan on wire rack. Turn out of pan and decorate, if desired.
Makes 12 Servings.
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