PRIZE WINNING CHOCOLATE ZUCCHINI CUPCAKES AND CHOCOLATE CREAM CHEESE FROSTING

Emily is a 13-year-old who lives in Montana. I have never met her personally but feel like I know her. I have followed her and her sisters online most of their lives. When I was a young mother living in Indiana, Emily's mother was the little girl next-door who was like one of mine. Emily is a busy girl who is active in 4-H, plays basketball, volleyball, and runs cross country. Her hobbies are hunting and fishing with her dad. She entered these cupcakes in her local county fair where they won best of show. Here is her recipes:

CHOCOLATE ZUCCHINI CUPCAKES

2 cups zucchini, shredded

3 eggs

2 cups sugar

3/4 cup vegetable oil

2 tsp vanilla

2 cups all-purpose flour

2/3 cup unsweetened cocoa powder

1 tsp baking soda

1 tsp salt

1/2 tsp baking powder

Preheat oven to 325 degrees. Line 24 standard muffin cups with liners or spray with nonstick cooking spray and set aside.

In a large bowl, mix together zucchini, eggs, sugar, oil and vanilla. Add flour, cocoa powder, baking soda, salt and baking powder, and mix to incorporate. Spoon the batter into the prepared cups, filling each about half full. Bake for 25 minutes or until an inserted toothpick comes out clean. Cool cupcakes completely on wire racks.

CHOCOLATE CREAM CHEESE FROSTING

8-oz cream cheese, room temperature

1/2 cup unsalted butter, room temperature

3 cups powdered sugar

1/2 cup unsweetened cocoa powder

1/4 tsp salt

1 tsp vanilla

In a large bowl, beat the cream cheese and butter until creamy. Add powdered sugar, cocoa powder salt and vanilla. Continue beating until smooth and whipped.

Frost the cooled cupcakes. Makes 24 cupcakes.

A very happy Emily.