Here’s another take on tiny cupcakes, this one from “From Small Plates, Perfect Wines,” by Lori Lyn Narlock ($16.95, Andrews McMeel Publishing).

As a bonus, recipe uses 3/4 cup of zucchini, so prolific this time of year.

Mini Summer Squash Cupcakes With Lemon Glaze
Yield: 18 mini cupcakes
½ cup all-purpose flour
2 tablespoons almond flour (almond meal)
½ teaspoon baking powder
Pinch of salt
4 tablespoons unsalted butter at room temperature
1/3 cup granulated sugar
1 large egg
½ teaspoon vanilla extract
½ teaspoon grated lemon zest
6 tablespoons buttermilk
¾ cup shredded yellow zucchini or summer squash
¾ cup confectioners’ sugar
1 to 2 tablespoons freshly squeezed lemon juice
1 tablespoon lemon zest cut into fine slivers, for garnish

Preheat the oven to 350 degrees. Butter and flour 18 mini-muffin cups. Knock out the excess
flour.

In a small bowl, combine the flour, almond flour, baking powder, and salt. Stir with a
whisk to blend.

In a large bowl, combine the butter and granulated sugar using an electric beater on
medium-low speed. Add the egg, vanilla, and lemon zest and beat until blended. Add
half of the flour mixture, then half of the buttermilk, adding each after the last is
completely incorporated. Repeat with the remaining flour mixture and buttermilk.

Place the shredded zucchini or squash in a tea towel, roll up, and squeeze firmly to
wring out the excess moisture. Stir into the batter. Spoon into the prepared muffin cups,
leaving ¼ inch of space at the top of each cup. Bake until a toothpick inserted into the
center of a cupcake comes out clean, 25 to 30 minutes. Remove from the oven and let
cool in the pan for 10 minutes. Unmold onto a wire rack set over a sheet of parchment
or waxed paper. Let cool completely.

In a small bowl, stir together the confectioners’ sugar and lemon juice. Spoon the glaze
over the cupcakes and garnish with the lemon zest slivers. Let stand until set, 1 to 2
hours.

Arrange on a platter or place 3 cupcakes on each of 6 small plates and serve.