Zucchini Cupcakes
Ingredients
- 3 eggs
- 1 1/3 cups sugar
- 1/2 cup canola oil
- 1/2 cup orange juice
- 1 tsp almond extract
- 2 1/2 cups all-purpose flour
- 2 tsp cinnamon ground
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1/2 tsp cloves ground
- 1 1/2 cups zucchini shredded
Caramel Frosting
- 1 cup brown sugar
- 1/2 cup butter cubed
- 1/4 cup milk 2%
- 1 tsp vanilla
- 1 1/2 to 2 cups confectioners sugar
Instructions
- In a large bowl, beat the eggs, sugar, oil, orange juice and extract. Combine dry ingredients; gradually add to egg mixture and mix well. Stir in zucchini.
- Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack.
- For frosting, combine the brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. 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.
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