Zucchini Cupcakes

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Ingredients:

  • 3 large eggs
  • 1-1/3 cups sugar
  • 1/2 cup 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
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1-1/2 cups shredded zucchini

Ingredients for Frosting:

  • 1 cup packed brown sugar
  • 1/2 cup butter, cubed
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1-1/2 cups powdered sugar (adding more if necessary.)

Directions:

  1. Preheat oven to 350°.
  2. Beat eggs, sugar, oil, orange juice and almond extract. Combine dry ingredients separately; gradually add to egg mixture and blend well. Stir in zucchini.
  3. Fill paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing to a wire rack.
  4. For frosting, combine brown sugar, butter and milk in a large saucepan. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in vanilla. Cool to lukewarm.
  5. Gradually beat in powdered sugar until frosting spreads easily, and frost cupcakes.

Yield: Makes about 18 cupcakes.

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