Copious Cupcakes

It all began in the depth of winter. With cold toes and an itch to grow, I succumbed to the farmer's blood running through my veins. Spring was forever away so I began to make plans...big plans for a big garden. Months later, the bounty was abundant....often more than I could handle. Then, an answer to my prayers. A contest. A contest with amazing prizes (scroll down) and involving Basil. The Iron Cupcake: Earth brings together some of the worlds most talented, and funny, bakers together to create a yummy cupcake from.....BASIL. It may seem like a strange idea to some, but out of desperation to use more of my copious crops I had already come up with a plan, and although I'm a little inexperienced in the cupcake world I couldn't resist the opportunity. Here is the result.

Copious Cupcakes

Mix together:
1 1/2 C Flour
1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
Set aside.

In a separate bowl combine:

2 eggs, beaten

1 C sugar

1 C shredded zucchini

1/3 C cooking oil
Mix well.

Add the flour mixture to the wet mixture and carefully combine. Then fold in 1/4 cup chopped cinnamon basil.
Pour into a dozen cupcake holders and bake at 350 for 25 minutes.

While cooking mix together:
8 oz cream cheese
1 C powder sugar
1 tsp vanilla

Beat until smooth then gently mix in 8 oz Cool Whip and 1/4 C finely chopped cinnamon basil. Taste test just to be sure.

When cupcakes are done baking, let them cool, then frost and serve!

Every kid loves the frosting !

The real test comes when they get to the cake....still no slowing down.

Oh ye of little faith....

But in the end wrappers were licked and tummy's were full.

What a kick to try...hehe, and share my blessings through....well, cake.