Veg mini cakes

I love to sneak a vegetable into a sweet treat. I guess it's the deceptive part of me; attempting to make something that usually isn't (or at least shouldn't) be healthy into something that is well, a tad more healthy.

These had an array of veg in them, namely: carrots, parsnip and zucchini, with an apple thrown in as well. It was published in a magazine I got from the local super market called 'Edible Seattle'. I liked the title I have to admit as I like to think that there are amazing places in Seattle to eat, and buy great produce. Unfortunately, there were only a few recipes in the mag, and this was one. Originally it was meant to be a sort of flat cake, one with which you would spread the cake on the bottom, ice it and then cut it into cubes. I decided to make mini cakes, using cup cake containers and then took off the bases. The main reason I removed the cup cake bases was that the cake is extremely oily, and so it soaked right through the cup cake paper.

These were nice, and as mentioned previously I do love hidden veg so it gets bonus marks for that.