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Zucchini Cupcakes with Caramel Frosting

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By jmw
Member since 2007

Serves 12-24 | Prep Time | Cook Time


Zucchini Cup Cakes:
3 eggs
1-1/3 cups sugar
1/2 cup veggie oil
1/2 cup orange juice
1 tsp almond extract
2-1/2 cups flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 tsp baking soda
1 tsp salt
1/2 tsp ground cloves
1-1/2 cups shredded zucchini
1 cup packed brown sugar
1/2 cup butter or margarine.
1/4 cup milk
1 tsp vanilla extract
1-1/2 to 2 cups confectioners' sugar

In a mixing bowl, beat eggs, sugar, oil, orange juice, and extract. Combine dry ingredients; add to the egg mixture and mix well.

Fill greased or paper-lined muffin cups two thirds full. Bake at 350 for 20-25 minutes before removing to a wire rack.

For frosting, combine brown sugar, butter and milk in a saucepan; bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Cool to lukewarm. Gradually beat in confectioners' sugar until frosting reaches spreading consistency.

Frost cupcakes.

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YUM! Those sound so good! Got any more cool recipes like that?

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