When I made these everyone was in awe of this flavor combination. I believe more than one person said they were “heavenly”, so you’re definitely going to want to try these out. I kind of made these by accident. I was going through my freezer trying to get rid of some of the things that had been there for several months and I came across blackberries and zucchini. I decided they would make the perfect combination along with a little lemon to zest it up.
Instead of making cupcakes I wanted to make something a little more special. I love making Mini-Bundts and I thought this would be the perfect recipe for them. I actually have three mini-bundt pans from Nordic Ware that I really love. If you’re looking for one I highly suggest theirs. You will need to double this recipe if you want to make it in a regular sized Bundt pan.
You have two options for the icing on these. I tried it both ways and I decided I prefer the way laid out below. You can also not thin the icing and it will be a regular cream cheese frosting. I found it was hard to spread evenly on the mini-bundts though, and it detracted from their shape since it pretty much just hid their cute tops. When you heat the frosting, it thins and turns into a glaze. You maintain the beauty of the mini-bundts without sacrificing any of the flavor.
Source: Adapted from Betcha Can’t Eat Just One