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| 7/1/2010 |
| Zucchini Cupcakes |
3 eggs
1 1/3 cups sugar
1/2 cup oil
1/2 cup orange juice
1 teaspoon almond extract
2 1/2 cups all-purpose flour
2 teaspoon cinnamon
2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cloves
1 1/2 cups shredded zucchini, without the green peel
Caramel Frosting
1 cup packed brown sugar
1/2 cup butter or margarine
1/4 cup milk
1 teaspoon vanilla extract
1 1/2 to cups powdered sugar
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In a bowl, beat the first 5 ingredients. In another bowl combine the dry ingredients, (not the zucchini). Add the dry ingredients to the egg mixture, mix well, then add zucchini & mix well. Fill greased or paper lined muffin cups 2/3 full. Bake at 350 degrees for 20 to 25 minutes before removing to wire rack.
For frosting, combine the first 3 ingredients in a sauce pan, bring to a boil over medium heat, then cook & stir 2 minutes, remove from heat and stir in vanilla. Cool to lukewarm. Gradually beat in the powdered sugar until frosting reaches spreading consistency. Time to frost!! Yields 1 1/2 to 2 dozen cupcakes.
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