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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

Ingredients

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
CARAMEL FROSTING:
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.


Pairs Well With


Notes

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

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