I found this recipe at The Curious Country Cook (blogspot).
yields: 12 mini muffins
1 cups zucchini, grated
1/4 yellow onion, diced
1/4 cup cheese (cheddar or Parmesan work the best)
1/4 cup bread crumbs – I used Italian style
Salt and Pepper
1. Preheat oven to 400F. Spray a mini-muffin tin with non-stick spray, set aside.
2. Grate the zucchini and then place in a dish towel to squeeze out the excess water- like when using frozen spinach; if you skip this part, the middle of the zucchini tots will bereally soggy while the outside gets crispy and no one wants that.
3. In a bowl combine, the egg, onion, cheese, bread crumbs, zucchini, salt and pepper.
4. Using a spoon or a cookie scoop, fill the muffin cups to the top. Bake for 15-18 minutes, or until the top is browned and set.
I decided to experiment with some chocolate strawberry cupcakes. These have been a hit!
CHOCOLATE STRAWBERRY CUPCAKES
Super fudgy chocolate cake mix (prepared cupcakes according to directions then cooled) ….And no, “super fudge” is not a type! 😉 Just choose a chocolately cupcake recipe of your choice
2 pints of strawberries, processed in the food processor and then boiled down for approximately 20 minutes. This creates a super-rich strawberry flavor
1 bar of dark chocolate, melted
Strawberry frosting, prepared
After the cupcakes and chocolate have cooled, mix in some of the strawberry puree into the chocolate mixture. (Mix the strawberry and chocolate at a ratio to your liking….unfortunately this requires a taste test….so sorry to commit you to it!!) 😉
Use a Wilton bag with the #230 to fill each cupcake with the chocolate/strawberry mixture.
Pipe on the frosting with the 1M and you have an unbelievably good cupcake!
I used Wilton 230 for filling the cupcakes and 1M for frosting them.
STRAWBERRY FROSTING RECIPE
1 cup fresh strawberries
1 cup butter
1 cup confectioners’ sugar, sifted
1 teaspoon vanilla extract
2 1/2 cups confectioners’ sugar, sifted,
||Place strawberries in a blender; puree until smooth.
||Transfer strawberry puree to a saucepan over medium heat; bring to a boil, stirring often, until puree is reduced by at least half, about 20 minutes. Remove from heat and cool completely.
||Beat butter with an electric mixer in a bowl until light and fluffy.
||Beat 1 cup confectioners’ sugar into butter until just blended.
||Beat 2 tablespoons strawberry puree and vanilla extract into butter mixture until just blended.
||Repeat with 1 cup confectioners’ sugar, followed by 2 tablespoons strawberry puree two more times.
||Beat last 1/2 cup confectioners’ sugar into mixture until just blended.