- 15 minutes
- 30 minutes
- 12 cupcakes
|1½ cups grated zucchini|
|½ cup Gluten Free all-purpose flour|
|¾ cup Gluten Free self-raising flour|
|⅓ cup cacao powder|
|½ cup coconut sugar|
|½ cup extra virgin olive oil|
|¼ cup Liddells Lactose Free Milk (any variety)|
|250g Liddells Lactose Free Cream Cheese|
|1 cup icing sugar|
|1/3 cup cacao powder|
|1 tbs Liddells Lactose Free Milk (any variety)|
Preheat oven to 180C and line a muffin tin with cupcake cases.
Place the zucchini, eggs, milk and oil into a food processor and mix on high speed until smooth.
Once combined, reduce the processor to a medium speed and add the dry ingredients one at a time. Start with the coconut sugar, then the cacao powder, and then the flours. Mixture should be smooth and creamy.
Divide the cupcake mixture evenly between the cupcake cases and place into the over to cook for 20mins. Once cooked, remove from oven and allow to cool in tin for 10mins before transferring to a wire rack to cool completely.
Meanwhile, make the icing by beating together the cream cheese and milk with a hand mixture (you could also do this in the food processor). Once combined, slowly add the icing sugar and cacao powder, beating until combined and a creamy icing is achieved.
Add icing to the top of your cupcakes using a knife or piping bag.