Description
Lovely little spiced cakes you can hold in your hand, sandwiching homemade cream cheese frosting with a touch of lemon!
Ingredients
- FOR THE CAKES:
- 1 cup Packed Light Brown Organic Sugar
- ½ cups Butter, Softened
- 1 Egg
- 1 teaspoon Vanilla
- 2-½ cups Flour
- 1-½ teaspoon Baking Soda
- ½ teaspoons Salt
- 2 teaspoons Ground Cinnamon
- ¼ teaspoons Ground Ginger
- ¼ teaspoons Ground Nutmeg
- 1 Medium Sized Zucchini
- ¾ cups Buttermilk
- FOR THE CREAM CHEESE FROSTING:
- ½ cups Butter, Softened
- 4 ounces, weight Philadelphia Cream Cheese, Softened
- 2-¼ cups Confectioners Sugar
- 2 teaspoons Vanilla
- 1 teaspoon Freshly Squeezed Lemon Juice
- 1 pinch Salt
Preparation
Note: Be sure that you give your butter and cream cheese 1–2 hours to soften before beginning
Preheat oven to 350º F.
In a large mixing bowl, cream together packed light brown sugar and softened stick of butter with a hand mixer, until smooth. Add egg and vanilla and mix until smooth. Set aside.
In a small mixing bowl, combine dry ingredients (flour, baking soda, salt, cinnamon, ginger, and nutmeg) by gently stirring with a spoon. Set aside.
Using the fine setting on a box grater, grate zucchini and, using a cheesecloth, press out as much liquid as you can to the point where the cheesecloth is about to break. Measure out 1 cup and set aside.
Using a hand mixer, combine dry ingredients and buttermilk into the batter, alternating between the two. Using a spatula, fold to combine grated zucchini into batter.
On a light-colored cookie sheet, measure out 1 tablespoon-sized round balls of batter. Bake at 350ºF for 12 minutes or until golden brown. Plan on baking about 3 to 4 batches.
While cakes are baking, make the icing by creaming together butter and cream cheese until smooth. Add the powdered sugar in batches. Finally, whip in vanilla, fresh lemon juice, and a pinch of salt to give the frosting a pop of flavor.
Once cakes are done cooking, place them on a cooling rack. Once cool, spread cream cheese on the bottom side of one cake and then sandwich between another cake to make a whoopie pie!
Note: To store individually, wrap in plastic wrap and store in the refrigerator up to 1 week.
