Zucchini Cupcakes with Caramel Frosting
JOYFUL scribblings
JOYFUL scribblings
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Ingredients

  • 1½ to 2 doz Ingredients 3 eggs 1⅓ cups sugar
  • ½ cup canola oil ½ cup orange juice 1 tsp almond extract 2½ cups all-purpose flour 2 tsp ground cinnamon 2 tsp baking powder 1 tsp baking soda 1 tsp salt ½ tsp ground cloves 1½ cups shredded zucchini Caramel Frosting 1 cup packed brown sugar ½ cup butter, cubed ¼ cup 2% milk 1 tsp vanilla extract 1½ 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 ⅔ full. Bake at 350 degrees 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 arches spreading consistency. Frost cupcakes. 3.2.1311

Instructions

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