Disney Recipes: Aulani Zucchini-Carrot Cupcakes Recipe

Zucchini-Carrot Cupcakes
Makes 30 (2-inch) cupcakes
2 eggs
1 cup granulated sugar
1 cup finely diced peeled zucchini
1/2 cup finely diced peeled carrot
1/2 cup canola oil
1 teaspoon coarse salt
1 1/2 cups bread flour
1 teaspoon baking powder
1 1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
3/4 cup bran flour
1/2 cup chopped walnuts

• Preheat oven to 320°F.
• Whisk together eggs and sugar in a large bowl. Stir in zucchini, carrot, oil, and salt.
• Sift together bread flour, baking powder, baking soda, cinnamon and nutmeg in a medium bowl. Gently stir into egg mixture.
• Stir in bran flour and walnuts until incorporated.
• Lightly spray 30 flexible silicone 2-inch mini muffin molds with non-stick cooking spray. Scoop batter into molds, filling cups no more than 1/2 full.
• Cover molds with parchment paper and place a sheet pan on top to keep the cupcake tops flat while baking.
• Bake for 16 minutes. Cool completely. May be stored in freezer in airtight container to maintain moisture.
• If desired, frost with favorite butter cream.