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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Another way to use zucchini- for moist cake like cupcakes. Unfrosted cupcakes freeze well. Ingredients:
3 eggs |
1-1/3 cups sugar |
1/2 cup vegetable oil |
1/2 cup orange juice |
1 teaspoon almond extract |
2-1/2 cups all-purpose flour |
2 teaspoons ground cinnamon |
2 teaspoons baking powder |
1 teaspoon baking soda |
1 teaspoon salt |
1/2 teaspoon ground cloves |
1-1/2 cups shredded zucchini |
caramel frosting: (optional ) |
1 cup packed brown sugar |
1/2 cup butter |
1/4 cup milk |
1 teaspoon vanilla extract |
1-1/2 to 2 cups confectioners' sugar or enough |
Directions:
1. In a mixing bowl, beat eggs, sugar, oil, orange juice and extract.
2. Combine dry ingredients; add to the egg mixture and mix well.
3. Add zucchini and mix well.
4. Fill greased or paper-lined muffin cups two-thirds full.
5. Bake at 350° for 20-25 minutes or until toothpick comes out clean.
6. Cool for 10 minutes before removing to a wire rack.
7. For frosting, combine brown sugar, butter and milk in a saucepan.
8. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
9. Remove from the heat; stir in vanilla.
10. Cool .
11. Gradually beat in enough confectioners' sugar until frosting reaches spreading consistency.
12. Frost cupcakes if desired. Or sprinkle with powdewred sugar
13. Yield: 1-1/2 to 2 dozen.
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