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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 18 |
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I asked my grandmother for this recipe after trying these irresistible spice cupcakes at her home. I love their creamy caramel frosting. They're such a scrumptious dessert you actually forget you're eating your vegetables, too! Virginia LaPierre, Greensboro Bend, Vermont Ingredients:
3 eggs |
1-1/3 cups sugar |
1/2 cup canola oil |
1/2 cup orange juice |
1 teaspoon almond extract |
2-1/2 cups king arthur unbleached 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: |
1 cup packed brown sugar |
1/2 cup butter, cubed |
1/4 cup 2% milk |
1 teaspoon vanilla extract |
1-1/2 to 2 cups confectioners' sugar |
Directions:
1. 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.
2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack.
3. 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.
4. Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes. Yield: 1-1/2 to 2 dozen.
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