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Zucchini Cupcakes with Caramel Frosting

Source of Recipe

Taste of Home


Recipe Introduction

This recipe won grand prize in a squash recipe contest in Taste of Home Magazine. It's really good as/is but I think next time I will maybe omit or reduce the cloves and add some freshly grated nutmeg. Also, I think almond extract is really strong, so I will reduce the amount and add some vanilla, too.

List of Ingredients

3 eggs
1 1/3 c. sugar
1/2 c. oil
1/2 c. orange juice
1 t. almond extract
2 1/2 c. flour
2 t. cinnamon
2 t. baking powder
1 t. baking soda
1 t. salt
1/2 t. ground cloves
1 1/2 c. shredded zucchini

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 2 cups powdered sugar


Recipe

In a mixing bowl, beat eggs, sugar, oil, orange juice and extract.

Combine dry ingredients; add to the egg mixture and mix well. Add zucchini and mix well.

Fill greased or paper-lines muffin cups 2/3 full. Bake at 350 degrees for 20 to 25 minutes or until cupcakes test done. Cool for 10 minutes before removing to a wire rack.

For frosting, combine brown sugar, butter and milk in a saucepan; bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Cool to lukewarm. Gradually beat in powdered sugar until frosting reaches spreading consistency. Frost cupcakes.

Source:
"Taste of Home"
Yield:
"1 1/2 - 2 dozen"

NOTES : I have also baked this in a 9x13 pan for approximately 35 minutes. It's really good and I think the icing would be good on other cakes, too (maybe an apple cake, etc.).