3-5tablespoonplant milkor amount needed to achieve desired texture
Instructions
Prep
Preheat oven to 350 degrees. Line cupcake pans with quality paper linings.
Next, prep the zucchini. For optimum moisture, cook the zucchini before making a puree. Wash, chop (don't peel), and boil it for about 3-5 minutes. Drain the water and blend up the softened zucchini or use a food processor. It's best to get it to a smooth texture with few clumps.,
Make the magic trifecta: In to a one-cup measuring cup, add the milk and ACV and allow that to sit for 10 minutes. Then add the baking soda to that. The vinegar reacts with baking soda and triggers carbon dioxide to lift the cake! Magic.
Make the cupcakes
Now, we are ready to mix it up!! Add the milk-ACV-soda mixture to a bowl, to that add the remaining ingredients and mix until JUST combined.
Spoon the mixed batter into cupcake cups, filling each cup about ¾ of the way.
Put the pan in the oven, set to bake 15 minutes. However, after 6 minutes, quickly turn the pan around. This will ensure an even bake as the back of the oven is always hotter. Check them with a tester at around 15 minutes.
Cool cupcakes 2 minutes in the pan; then 15 minutes out of the pan. Make sure they are completely cool before frosting.
Make Frosting
Pour the powdered sugar in a large mixing bowl. Chop butter into rough chunks, add to sugar and add in vanilla and 2 tablespoon of milk.Blend until creamy.Feel free to add more milk if you need to, to achieve the texture you want. To keep this frosting from hardening as it cools, soak a paper towel in water and cover the bowl completely with it and leave it on the kitchen counter. I still have to stir up the frosting for smoothness once it is cooled and ready to use.
Pipe using a frosting bag and a 1M tip. In fact, I used the frosting piping system by Wilton.