zucchini cupcakes
(1 rating)
No Image
I've been looking for some different zucchini recipes since I've got too much zucchini in the garden. AGAIN! I love it but need to make different recipes from it. I haven't tried this recipe yet but plan to soon.It sounds really good! I usually change recipes to fit my tastes. The original recipe calls for 1 t. almond extract,I changed it to vanilla because I don't care for almond extract,it also adds 1/2 t. ground cloves,I've chosen to omit it.
(1 rating)
Ingredients For zucchini cupcakes
-
3 eggs
-
1 1/3 c sugar
-
1/2 c vegetable oil
-
1/2 c orange juice
-
1 t vanilla
-
2 1/2 c flour
-
2 t cinnamon
-
2 t. baking powder
-
1 t. baking soda
-
1 t. salt
-
1 1/2 c shredded zucchini
- CARAMEL FROSTING
-
1 c packed brown sugar
-
1/2 c butter or margarine
-
1/4 c milk
-
1 t. vanilla
-
1 1/2-2 c confectioner's sugar
How To Make zucchini cupcakes
-
1Preheat oven to 350 deg. In a mixing bowl, beat eggs,sugar,oil,orange juice and vanilla. Combine dry ingredients.;add to the eggs mixture and mix well. Add zucchini and mix well. Fill greased or paper lines muffin cups two-thirds full. Bake for 20-25 minutes or until cupcakes test done. Cool for 10 minutes before removing to a wire rack rack. For frosting, combine brown sugar,butter and milk in a saucepan;bring to a boil over medium heat. Cook and stir 2 minutes . Remove from heat stir in vanilla. Cool to lukewarm. Gradually beat in confectioner's sugar until frosting reaches spreading consistency. Frost cupcakes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT