Zucchini Cupcakes
From midgelet 15 years ago
- 20 minutes to make
- Serves 12
Another way to use zucchini- for moist cake like cupcakes. Unfrosted cupcakes freeze well. Taste of Home recipe
Ingredients
- 3 eggs shopping list
- 1-1/3 cups sugar shopping list
- 1/2 cup vegetable oil shopping list
- 1/2 cup orange juice shopping list
- 1 teaspoon almond extract shopping list
- 2-1/2 cups all-purpose flour shopping list
- 2 teaspoons ground cinnamon shopping list
- 2 teaspoons baking powder shopping list
- 1 teaspoon baking soda shopping list
- 1 teaspoon salt shopping list
- 1/2 teaspoon ground cloves shopping list
- 1-1/2 cups shredded zucchini shopping list
- caramel FROSTING: (optional ) shopping list
- 1 cup packed brown sugar shopping list
- 1/2 cup butter shopping list
- 1/4 cup milk shopping list
- 1 teaspoon vanilla extract shopping list
- 1-1/2 to 2 cups confectioners' sugar or enough shopping list
How to make it
- 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 two-thirds full.
- Bake at 350° for 20-25 minutes or until toothpick comes out clean.
- 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 or until thickened.
- Remove from the heat; stir in vanilla.
- Cool .
- Gradually beat in enough confectioners' sugar until frosting reaches spreading consistency.
- Frost cupcakes if desired. Or sprinkle with powdewred sugar
- Yield: 1-1/2 to 2 dozen.
The Rating
Reviewed by 1 people-
Love it can use the left over bread mix to make these..........I like the carmel frosting what a unique flavor combo........
BIG bear 5 for this one
grizzlybear
in loved it
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