My CSA has started, so I got my first zucchini of the year on Wednesday. Since I'm not a great big zucchini fan, last summer's menu featured zucchini bread galore. But this year I'm going whole hog - Sugar to the rescue! Zucchini cupcakes!
For the cupcakes, I used Fab Food Friday's zucchini cupcake recipe. But the frosting? Carrot buttercream!
Here's how you make it: go to your favorite South Asian grocery store and find yourself a can of Carrots in Sugar Syrup:
Put the whole can into the blender or food processor and liquefy, syrup and all.
Cream one stick of butter with two cups of powdered sugar. Add liquefied carrots gradually, tasting until the frosting tastes just carroty enough.