Zucchini Cupcakes
Zucchini Cupcakes
3 eggs
1-1/3 cups sugar
1/2 cup vegetable oil
1/2 cup orange juice
1 teaspoon almond extract
2-1/2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cloves
1-1/2 cups shredded zucchini
Caramel Frosting:
1 cup packed brown sugar
1/2 cup butter/margarine
1/4 cup milk
1 teaspoon 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. Add zucchini and mix well.
Fill greased or paper-lined muffin cups 2/3 full. Bake at 350 for 20-25 minutes or until cupcakes test done. Cool for 10 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.
Yield: 1-1/2 to 2 dozen cupcakes.
From Aug./Sept. '97 Taste of Home
Enjoy!
Kathy
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