Zucchini Cupcakes with Caramel Frosting
jmw
CATEGORIES
INGREDIENTS
  • Servings: 12-24
  • 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
DIRECTIONS
  1. In a mixing bowl, beat eggs, sugar, oil, orange juice, and extract. Combine dry ingredients; add to the egg mixture and mix well.
  2. Fill greased or paper-lined muffin cups two thirds full. Bake at 350 for 20-25 minutes before removing to a wire rack.
  3. 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.
  4. Frost cupcakes.