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Zucchini Cupcakes




Source of Recipe


helipadapp


Recipe Introduction


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


List of 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

Recipe



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.


Nutrition Facts: 1 serving (1 each) equals 244 calories, 9 g fat (3 g saturated fat), 37 mg cholesterol, 236 mg sodium, 39 g carbohydrate, 1 g fiber, 2 g protein.
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