Recipe Corner

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 (about 2 medium)
Caramel Frosting
1 cup packed brown sugar
1/2 cup butter
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 next six 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 degrees 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. Cook and stir for 2 minutes. Remove from heat; stir in vanilla. Cool to lukewarm. Gradually beat in confectioners' sugar until the frosting reaches desired spreading consistency. Frost cupcakes. Yield: 1-1/2 to 2 dozen.

Labels: desserts

posted by Rachel @ 7:36 AM