Zucchini Cupcakes
CATEGORIES
INGREDIENTS
  • Cooking Time: 20-25
  • Servings: 18-24
  • 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
  1. 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.