Carrot-Pineapple-Coconut-Macadamia Nut Cupcakes

What happened to the cupcake girl?

It seems when I do bake cupcakes these days, rare as it is, I fall back, on this familiar favourite.

From my adaptation of Isa Chandra's carrot-coconut-ginger-macadamia nut cake recipe, from VWaV..

Non vegans & vegans alike seem to love these..

I ate three the day I baked them!

You don't bring me zucchini flowers anymore..

I've been enjoying cooking multi part meals lately..

I remember the first time.. way back when.. there were many hungry guests.. and an Indian feast, not yet materialised.. I think we ate at about 10pm..

These days, I'm much better..

And if I'm not the one cleaning all the pots, hey, why not use many ;D

Last night there was:

*steamed broccoli, dressed in lemon juice and olive oil

*roasted red capsicum

*shitake mushroom, and leek risotto

*deep fried zucchini flowers

Ingredients:

zucchini flowers (figure about 4 per person as a side)

1/4 flour (for every 8 flowers)

Drizzle of olive oil

1/8 cup water (approx.)

vegetable oil for frying

1.Wash and dry zucchini flowers.

2.Stir olive oil into flour, combining well. Add water, slowly, stirring well to combine. You want a nice thick-ish slurry.

3.Heat oil for frying.

4.Place flowers in batter, to coat well, allowing the excess to drip off.

5.Place carefully in hot oil, and allow to fry for a couple of minutes- Until the batter has turned a little golden, and the zuc's are tender.

6.Scoop the zuc's out, and drain on kitchen paper.