Comments on: Zucchini Cupcakes with Lemon Cream Cheese Frosting

By: rebeccamanor

rebeccamanor — Tue, 25 Aug 2009 18:35:14 +0000

HI! This was the first recipe I entered and had trouble entering all the ingredients. Sorry about all the mistakes. I believe I’ve corrected them. Thanks for the feedback! Hope you enjoy them now. -Rebecca

By: kittenz

kittenz — Fri, 14 Aug 2009 23:06:55 +0000

I wanna make these, too, but need some clarifications as posted above. Also, do you think I can use all white flour? Thanks!

By: cristina

cristina — Sun, 02 Aug 2009 18:39:37 +0000

I made these today, but think maybe I used too much flour. Is the recipe correct for the flour or is one of those supposed to be the sugar? I followed burnsberries advice about the sugar, but think it may still be off. Also, I assumed the yogurt went in with the zucchini mixture.

Once the recipe is corrected, I would love to maket these again because they look delicious. The frosting is perfect.

By: burnsberries

burnsberries — Fri, 31 Jul 2009 03:35:45 +0000

Sorry, another one: no measurement amount was listed for cinnamon either. I used almost a teaspoon, which was all I had on hand! Not too strong, maybe not strong enough.

By: burnsberries

burnsberries — Fri, 31 Jul 2009 03:34:24 +0000

I’m new, so I’m not sure what the protocol is for correcting errors in recipes. The ingredient list above leaves out any sugar, yet in the instructions mentions adding sugar to the wet ingredients.

Vanilla is also listed twice, with two different measurement amounts.

I winged it on the sugar and added half a cup. They weren’t too sweet.

I used soft white wheat which I milled fresh and did not add any white flour. The crumb texture of the cupcake was very nice and tight and the frosting was very tasty.

By: rachellej

rachellej — Wed, 29 Jul 2009 21:33:29 +0000

YUM!!! I can’t wait to try them..another awesome use of zucchini