This is a recipe I got on my email from Taste of Home. Since I am still trying to use up some of the zucchini in my household..I thought I would bake some up and share them with my coworkers tomorrow on our first day back to school:)
Zucchini Cupcakes Recipe
* 18-24 Servings
* Prep: 20 min. Bake: 20 min. + cooling
20 20 40
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 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
* 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 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.
* 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 reaches spreading consistency. Frost cupcakes. Yield: 1-1/2 to 2 dozen.
Zucchini Cupcakes Recipe
* 18-24 Servings
* Prep: 20 min. Bake: 20 min. + cooling
20 20 40
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 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
* 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 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.
* 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 reaches spreading consistency. Frost cupcakes. Yield: 1-1/2 to 2 dozen.
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