Mad Creations Red Velvet Zucchini Muffins
These cupcakes are really really yummy. The frosting is also out of this world. A must try
Servings: 12 large muffins
Calories: 312kcal
Ingredients
- 150 g light tasting olive oil or melted butter or ghee
- 50 g sweetener of choice
- 3 eggs
- 10 g unsweetened cocoa powder
- 5 g white vinegar
- 5 g red food colouring there are natural colourings available at specialty stores
- 140 g grated zucchini
- 50 g desiccated coconut
- 30 g sour cream
- 1 tsp baking powder
- 1 cup almond meal
- 1/2 cup protein powder you can just substitute an extra 50g almond meal
Frosting
- 100 g sweetener I use Sukrin Melis
- 250 g cream cheese
- 45 g butter
- 5 g red food colouring
- 5 g cocoa powder
optional toppings freeze dried raspberries dark chocolate, cacao nibs
Instructions
CONVENTIONAL METHOD
- Preheat oven to 160℃. Prepare muffin tin with 12 paper muffin cases.
- Mix all muffin ingredients in mixer for 20 seconds with paddle attachment.
- Pour into muffin cases and cook for 10 minutes until cooked through.
- Whip frosting ingredients until smooth and fluffy.
- Pipe frosting onto cooled muffins and top with your choice of garnish
THERMOMIX® METHOD
- Mix all muffin ingredients for 20 seconds / reverse speed 3.5
- Pour into muffin cases and cook for 10 minutes until cooked through.
- Mix all frosting ingredients 20 seconds / speed 5 or until well combined and smooth.
- Pipe frosting onto cooled muffins and top with your choice of garnish
Notes
Store cupcakes in fridge for up to 5 days.
Freeze cupcakes up to 1 month.
Nutrition
Serving: 1muffin | Calories: 312kcal | Carbohydrates: 4g | Protein: 5g | Fat: 31g | Saturated Fat: 11g | Cholesterol: 73mg | Sodium: 113mg | Potassium: 131mg | Fiber: 2g | Sugar: 1g | Vitamin A: 450IU | Calcium: 70mg | Iron: 1mg | Net Carbs: 2g