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Wednesday, August 18, 2010

Zucchini cupcakes with caramel frosting

I figure it's that time of the year again; more zucchini recipes. I guess I'll go ahead and post the first one. I found this recipe at tasteofhomes.com and really like it. The frosting is heavenly and goes great with the yummy cupcake.

Zucchini cupcakes:
slightly adapted from Taste of Homes

3 eggs
1 1/3 c. sugar
1/2 c. oil (I'm sure applesauce would work... if you're into that)
1/2 c. orange juice
1/2 tsp almond extract
1 tsp vanilla
2 1/2 c flour
2 tsp cinnamon
1/8 tsp cloves
1 tsp salt
1 tsp baking soda
2 tsp baking powder (I actually didn't add this - I like my cakes more dense)
2 c shredded zucchini

Beat eggs, sugar, oil, orange juice, extract, and vanilla. Sift in dry ingredients and mix well. Stir in zucchini. Fill lined muffin tins two thirds full. Bake at 350 for 17-22 min. (or until set). Makes 18-24 cupcakes.

Caramel frosting:

1 c packed brown sugar
1/2 c butter
1/4 c milk
1 tsp vanilla
1 1/2 - 2 c powdered sugar

Combine brown sugar, butter, and milk in a saucepan and bring to boil over med heat. Cook and stir for 2-3 minutes or until thickened a little. Remove from heat and stir in vanilla. Cool to luke warm. Gradually beat in powdered sugar until spreading consistency.