Hopsie’s Cupcakes

Name: Hopsie’s Cupcakes
Yield: serves 12 (makes 12 cupcakes)
Ingredients: 2 cups packed finely grated zucchini (about 2 medium zucchini); 1 cup packed finely grated carrots (about 5 or 6 medium carrots); 1 teaspoon sea salt; 1 1/2 cups sprouted spelt flour or whole wheat pastry flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 1/2 teaspoons ground cinnamon; 1/4 teaspoon ground nutmeg; 3/4 cup light agave nectar; 2/3 cup canola oil; 2 large eggs; 1/2 cup walnuts, chopped, plus extra for garnish (optional); 1/3 cup currants or raisins (optional); Cream Cheese Frosting (page 110), Vanilla Buttercream Frosting (page 106), or Fat-Free Vanilla Yogurt Frosting (page 107)

December 9, 2011

Okay, so why are these called Hopsie’s Cupcakes? Because they’re made with lots of garden veggies, like zucchini and carrots, and that’s what our pet bunny, Hopsie, loves to eat. My daughter, Sofia, told me during our testing of this recipe that these would be great for Hopsie. She, of course, loves them because they’re made with the stuff that Hopsie eats.

Recipe notes

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