A Quirky Cupcake - Lime Zucchini Pistachio Cupcake with Lime Cream Cheese Buttercream

Here is my entry in Quirky Cupcakes cupcake event.

Whew, one down, two bogging events to go.



I decided to do something a little different with the mandatory cupcake ingredient - lime.

I've also been getting a few requests for vegan cupcake recipes as well as low fat and low sugar. These cupcakes aren't really low fat but they fit the low sugar criteria.

Normal cupcake recipe is first, scroll down a little further for the vegan version.




These cupcakes are dedicated for the Camden Four who made more of an impact than they will ever know. I wish I could share these with you.

Thanks Boys!



Lime Zucchini Pistachio Cupcakes

1/3 cup pistachios, finely ground
2 cups plain [all-purpose] flour
1 tsp finely grated fresh lime zest
1 tbs lime juice
3 cardamom pods, seeds scraped out
1 tsp salt
1 tsp bicarb [baking] soda
1/2 tsp baking powder
2 cups coarsely grated zucchini (2 medium)
2/3 cup vegetable oil
3/4 cup honey
2 large eggs, lightly beaten
1 tsp vanilla

1. Preheat oven to 180 (350).
2. Line a 12 capacity muffin tray with cupcake liners.
3. Pulse pistachio in food processor until finely ground. Add flour, zest, salt, cardamom seeds, baking soda, and baking powder and pulse until combined.
4. Whisk together zucchini, oil, honey, eggs, and vanilla in a medium bowl.
5. Stir in flour mixture until just combined.
6. Divide batter evenly among cupcake liners and bake for 20 - 25 minutes, or until a toothpick inserted in center of a cupcake comes out clean.
7. Cool in pan on a rack 10 minutes. Remove cupcakes from pan and cool completely before frosting.


Makes 12 cupcakes


Lime Cream Cheese Buttercream

125g / 4 oz cream cheese, softened
30g / 2 tbs butter, softened
2 cups icing [confectioners] sugar
1/2 tsp finely grated fresh lime zest
2 tbs fresh lime juice

1. Beat together buttercream ingredients with an electric mixer at high speed until combined.
2. Buttercream should be well combined after 3 -5 minutes.
3. Frost completely cooled cupcakes with buttercream.

Vegan Lime Zucchini Pistachio Cupcakes

1/3 cup pistachios, finely ground
2 cups plain [all-purpose] flour
1 tsp finely grated fresh lime zest
1 tbs lime juice
3 cardamom pods, seeds scraped out
1 tsp salt
1 tsp bicarb [baking] soda
1/2 tsp baking powder
2 cups coarsely grated zucchini (2 medium)
2/3 cup vegetable oil
3/4 cup agave nectar
1/2 soy yogurt

1 tsp vanilla

1. Preheat oven to 180 (350).
2. Line a 12 capacity muffin tray with cupcake liners.
3. Pulse pistachio in food processor until finely ground. Add flour, zest, salt, cardamom seeds, baking soda, and baking powder and pulse until combined.
4. Whisk together zucchini, oil, honey, yogurt, and vanilla in a medium bowl.
5. Stir in flour mixture until just combined.
6. Divide batter evenly among cupcake liners and bake for 20 - 25 minutes, or until a toothpick inserted in center of a cupcake comes out clean.
7. Cool in pan on a rack 10 minutes. Remove cupcakes from pan and cool completely before frosting.


Makes 12 cupcakes


Vegan Lime Cream Cheese Buttercream

125g / 4 oz vegan cream cheese, softened
30g / 2 tbs soy spread or non hydrogenated margarine, softened
2 cups icing [confectioners] sugar
1/2 tsp finely grated fresh lime zest
2 tbs fresh lime juice

1. Beat together buttercream ingredients with an electric mixer at high speed until combined.
2. Buttercream should be well combined after 3 -5 minutes.
3. Frost completely cooled cupcakes with buttercream.

The Verdict? It's an interesting combination of flavours and textures.

You have the fine subtleness of the ground pistachios, and the coarsley grated zucchini. The lime is there followed by the cardamom.

The cupcake itself is heavy in weight, but light in texture.

All in all it adds up to a cupcake that is at first sound - unusual, but after the first bite full of flavourful surprises.

Like me.