Thursday, August 1, 2013

Zucchini Cupcakes with Caramel Frosting



Yield: 1-1/2 - 2 dozen

Ingredients:

  • 3 eggs
  • 1-1/3 c. sugar
  • 1/2 c. vegetable oil
  • 1/2 c. orange juice
  • 1 tsp. almond extract
  • 2-1/2 c. 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 c. shredded zucchini
CARAMEL FROSTING:
  • 1 c. packed brown sugar
  • 1/2 c. butter
  • 1/4 c. milk
  • 1 tsp. vanilla extract
  • 1-1/2 - 2 cups powdered sugar

Directions:

  1. Preheat oven to 350. In a medium mixing bowl,beat eggs,sugar,oil,orange juice and extract.
  2. Combine dry ingredients;add to the egg mixture and mix well. Add zucchini and blend.
  3. Fill cupcake liners 3/4 full and bake 20-25 minutes or until toothpick in center comes out clean.
  4. For Frosting:combine brown sugar, butter and milk in a saucepan.Bring to boil over medium heat;cook and stir for 2 - 3 minutes or until thickened.Remove from heat; stir in vanilla. Cool to lukewarm. Gradually beat in powedered sugar until frosting reaches desired spreading consistency. Frost cooled cupcakes. 

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