Zucchini Cupcakes
Why I Love This Recipe
Ingredients You'll Need
3 eggs
1-1/3 cups sugar
1/2 cup vegetable oil
1/2 cup orange juice
1 tsp. almond extract
2-1/2 cups all-purpose flour
2 tsp. ground cinnamon
2 tsp. 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
Directions
In a mixing bowl, beat eggs, sugar, oil, orange juice and extract. Combine dry ingredients; add to the egg mixture and mix well. Add zucchini and mix well. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until cupcakes test done. Cool for 10 minutes; remove to a wire rack to cool completely. For frosting, combine brown sugar, butter and milk in a saucepan; bring to a boil over medium heat; stir in vanilla. Cool to lukewarm. Gradually beat in confectioners' sugar until the frosting reaches desired spreading consistency. Frost cupcakes.
