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Zucchini Cup cakes Recipe

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This recipe for Zucchini Cup cakes, by , is from The Weeks Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Henrietta Mills
Added: Tuesday, May 16, 2006


3 eggs
1 1/3 cup sugar
1/2 cup vegetable oil
1/2 cup orange juice
1 tsp. almond extract
2 1/2 cup flour
2 tsp. Cinnamon
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. cloves
1 1/2 cup shredded zucchini
Carmel Frosting:
1 cup packed brown sugar
1/2 cup butter
1/4 cup milk
1 tsp. vanilla
1 1/2 to 2 cups confectioners sugar

In a mixing bowl, beat eggs, sugar, oil, orange juice, and extract. Combine dry ingredients;add to egg mixture, mix well. Fill greased or paper lined muffin cups 2/3 full. Bake at 350 for 20-25 minutes. Cool for 10 minutes.
In a saucepan, combine brown sugar, butter and milk. Bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from heat;stir in vanilla. Cool to lukewarm. Gradually beat in confectioners sugar until frosting reaches spreading consistency. Frost cupcakes.

Number Of Servings:
Number Of Servings:
1 1/2 to 2 dozen




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