Zucchini Cupcakes With Caramel Frosting
From littlesponger 10 years ago
- 40 minutes to make
- Serves 16 cupcakes
Making sweet cupcakes using a vegetable may sound strange, but the result is really a kindred spirit to carrot cake. I love their creamy caramel frosting. They're such a scrumptious dessert you actually forget you're eating your vegetables, too!
Ingredients
- 3 eggs shopping list
- 1-1/3 c. sugar shopping list
- 1/2 c. vegetable oil shopping list
- 1/2 c. orange juice shopping list
- 1 tsp. almond extract shopping list
- 2-1/2 c. all purpose flour shopping list
- 2 tsp. ground cinnamon shopping list
- 2 tsp. baking powder shopping list
- 1 tsp. baking soda shopping list
- 1 tsp. salt shopping list
- 1/2 tsp. ground cloves shopping list
- 1-1/2 c. shredded zucchini shopping list
- caramel FROSTING: shopping list
- 1 c. packed brown sugar shopping list
- 1/2 c. butter shopping list
- 1/4 c. milk shopping list
- 1 tsp. vanilla extract shopping list
- 1-1/2 - 2 cups powdered sugar shopping list
How to make it
- Preheat oven to 350. In a medium mixing bowl,beat eggs,sugar,oil,orange juice and extract.
- Combine dry ingredients;add to the egg mixture and mix well. Add zucchini and blend.
- Fill cupcake liners 3/4 full and bake 20-25 minutes or until toothpick in center comes out clean.
- 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 powdered sugar until frosting reaches desired spreading consistency. Frost cooled cupcakes.
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