Twinkie Surprise Cupcakes

makes 36 cupcakes

1 box Yellow cake mix
1 cup pureed Summer Yellow Squash
1/2 cup water
2 tablespoons vegetable oil
3 Large Oakdell Eggs (or 4 tablespoons Honeyville Powdered Eggs + 1/2 cup water)
3/4 cup Meadow Gold Sour Cream
2 cup Lemon Grove Red Raspberry Jam
1 container of Vanilla Frosting (optional)

1. Preheat oven to 350 degrees. Line cupcake trays with cupcake liners.
2. In a large bowl, mix the cake mix, summer yellow squash puree, water, oil, eggs and sour cream. Beat until smooth, 1-2 minutes
3. Fill cupcake liners 1/3 of the way. Dot each with raspberry jam, then cover with batter until cups are 2/3 filled.
4. Bake until tops of the cupcakes are golden and spring back to the touch, about 20-25 minutes. Turn the cupcakes onto wire rack to cool. Once they are cooled, frost with vanilla frosting, if desired.

Thanks for considering it! It really is amazing!

Death by Chocolate Zucchini Cake

one 8 inch pan, if you want it for a 9x13 just double the recipe

1/2 C. Brown Sugar

1/4 C. White Sugar

1/4 C. Butter

1/4 C. Oil (or Applesauce)

2 Eggs (if you're doubling the recipe use 3 eggs) OR 2 T. dehydrated eggs + 1/4 C. Water

1 t. Vanilla

1/4 C. Buttermilk OR 3/4 T. Dry powdered milk + 1/4 C. Water + 1/4 T. lemon juice or white vinegar, let stand for 5 minutes before adding to the recipe

1 1/4 C. Whole Wheat Flour (you can use regular white of course)

1/2 t. allspice

1/2 t. cinnamon

1/2 t. salt

2 t. baking soda

3 T. cocoa

2 C. Zucchini, grated

1/2 C. Chocolate Chips (or more)

Instructions:

1. Preheat oven to 325.

2. Cream brown sugar, white sugar, butter and oil together in large bowl.

3. Add eggs vanilla and buttermilk and stir well to mix.

4. In a separate bowl mix remaining dry ingredients together and add to mixture.

5. Fold in grated zucchini.

6. Pour into greased, floured 8 inch round cake pan or 8x8 pan.

7. Sprinkle the top of cake with chocolate chips and bake at 325 for 30-35 minutes or until inserted toothpick comes out clean.