Zucchini Cupcakes with Vanilla Topping

For the zucchini cupcakes with vanilla topping, wash the zucchini and slice into fine strips. Separate the eggs and add, mix with the brown sugar.

Preheat the oven to 200°C.

Sift the whole wheat flour with the baking powder, a pinch of cinnamon and a pinch of cardamom to make the dough more fluffy. Gradually fold the flour mixture into the zucchini and egg mixture and add the oil.

When everything is well mixed, place the muffin tray on the baking tray and line the cups with paper cups.Divide the batter evenly among the cups and bake in the oven for 15-20 minutes. Then let the cupcakes cool completely so that the vanilla topping does not melt.

For the vanilla topping, whip the mascarpone with the powdered sugar, vanilla sugar and the pulp of a vanilla bean until fluffy. Whip the cream with the cream stiffener until stiff and gently fold into the mascarpone cream. Place the topping in a piping bag with a star nozzle and pipe onto the cupcakes in individual cups.

Eat the zucchini cupcakes with vanilla topping immediately or chill in the refrigerator.

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