Chocolate Veggie Cupcakes

Chocolate Veggie Cupcakes

Metric Ingredient Imperial 375 ml butter 1 1/4 cup 375 ml sugar 1 1/4 cup 2 eggs 2 5 ml vanilla extract 1 tsp 125 ml yogurt 1/2 cup 175 ml cocoa powder 3/4 cup 625 ml all-purpose flour 2 1/2 cup 5 ml baking powder 1 tsp 5 ml baking soda 5 ml 2 ml salt` 1/2 tsp 250 ml zucchini, grated 1 cup 250 ml carrots, grated 1 cup

In a large bowl; beat together butter, sugar, eggs and vanilla until light and creamy.  Add yogurt and cocoa powder and beat until smooth. Stir in flour, baking powder, baking soda and salt.  Mix just until combined.  Fold in zucchini and carrots. Place batter into 20 paper liners filling to the top.  Bake in preheated 350 F (180 C) oven for 25 minutes or until toothpick inserted into centre comes out clean.  Cool and frost with your favourite chocolate icing. Servings: 10

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