"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Zucchini Cupcakes Recipe

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This recipe for Zucchini Cupcakes, by , is from From My Heart to Yours, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



3 eggs
1 1/3 c sugar
1/2 c oil
1/2 c orange juice
1 tsp almond extract
2 1/2 c flour
2 tsp cinnamon
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 tsp cloves
1 1/2 c zucchini grated

Caramel Frosting

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

In bowl beat eggs, sugar, oil, juice and extract. Combine dry ingredients and add to egg mixture and mix well. Add zucchini, mix well. Fill greased muffin pan 2/3 full. Bake 350 for 20-25 minutes. Cool 10 minutes before removing from pan.

Caramel Frosting

Combine brown sugar, butter and milk in pan. Bring to a boil. Cook and stir 2 minutes. Remove from heat. Add vanilla. Cool to lukewarm. Beat in confectioner sguar until frosting reaches spreading consistency. (Double the frosting recipe if you want to frost a cake.)




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