This weekend was spent in Pittsburgh, and to celebrate (and because I
try to bring Anthony's dad ridiculous foods whenever I visit) I made
two kinds of cupcakes - humming bird and chocolate zucchini.
The only modifications I made to the recipes were to use whole wheat pastry flour
and slightly less sugar than called for, but nothing significant. I bet the
hummingbird cupcakes could be made without the eggs as the bananas are a binder,
or perhaps adding an extra banana or some flax would work. I'll try that out.
Baking with so much more butter and oil than usual made me a bit uneasy. It's not
like I eat this every day, but still. It was worth it though - the chocolate
cupcakes were great (although not sweet enough for a five year old palate, the adults
liked them) and the hummingbird cupcakes have a hint of pineapple and a subtle
sweetness. I froze half of the chocolate cupcakes - we'll see how well they do.
Also, if someone could clarify muffin vs cupcake for me that'd be great. As of now
I've decided that cupcakes have frosting, muffins don't. But I guess a bran muffin
with frosting would still be a muffin? I am just trying to rationalize my breakfast
of a hummingbird cupcake (without frosting!)...