Mini Chocolate Zucchini Carrot Cakes w/Cream Cheese Cinnamon, Ginger Topping

• ½ cup low-fat 2% milk + 1 ½ teaspoons lemon juice (let this have time to curdle about 10-20 minutes)
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• 1 ¼ cups sifted all-purpose flour
• 1 cup whole wheat flour
• ¾ cup unsweetened cocoa powder (plus more for dusting pans)
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
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• 1 ½ cups sugar
• ½ cup (1 stick) unsalted butter, room temperature
• ½ cup extra light tasting olive oil
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• 2 large eggs
• 1 teaspoon vanilla extract
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• 1 ½ cups grated unpeeled zucchini (about 1 1/2 medium or 1 large)
• ½ cup peeled and finely grated carrots (about 1 carrot)
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• 1 cup mini-semisweet chocolate chips
• ¾ cup walnuts, coarsely chopped small

• 8 ounce block, light cream cheese, softened
• 2 tablespoons unsweetened applesauce
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• ½ teaspoon ground ginger
• ½ teaspoon ground cinnamon
• ½ teaspoon finely grated fresh orange zest

1. Whisk the milk and lemon juice together in small bowl and set aside (we want this to curdle).
2. Preheat oven to 325°F. Lightly spray 24 small cake molds with non-stick spray and dust with cocoa powder.
3. Sift all-purpose flour and whole wheat flour, cocoa powder, baking soda, salt, and cinnamon into medium bowl.
4. Beat sugar, butter and oil in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla extract.
5. Mix in dry ingredients alternately with curdled milk/lemon mixture in 3 additions each.
6. By hand, fold in grated zucchini & carrots. Add chocolate chips and nuts. Pour batter 2/3rds full into prepared individual pans.
7. Bake cakes until tester inserted into center comes out clean, about 15-18 minutes. When cakes are cool enough to handle, remove from their pans/molds and cool completely on a wire rack.
8. While cakes are cooling, start working the frosting and refrigerate so when you assemble, it is cold.
9. TOPPING/FROSTING: Beat in mixer on high until fluffy, about 3-5 minutes.
10. ASSEMBLY: Match up the small cakes by size and shape and pipe or spread frosting on top of one cake. Top with another cake and spread frosting on top of the second cake. The amount of topping/frosting you use may vary.
11. Alternately, you don’t have to layer the small cakes and just frost the tops of the small individual cakes.
12. To store: Cover with plastic wrap and refrigerate cakes. © Images & content: Cristina A-Moore for TeenieCakes.com.

• Using 2 ½x 1½-inch round molds/cups for cakes.
• Note in the ingredients the “extra” cocoa powdered mentioned for dusting pan. If you’re using smallish non-stick pans, you may not need to dust it.
• When preparing the milk/lemon juice, make sure it curdles before incorporating it into the batter.
• Do not use the tubbed, whipped cream cheese. Use cream cheese that comes in a block. You’ll whip it up with the rest of the ingredients.
• Refrigerate the finished topping/frosting before piping or spreading on the cakes so it holds it’s shape (otherwise it will be too runny).
• If you bake these up mini, use the mini-sized chocolate chips.

source Cristina A-Moore | Teenie Cakes