"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

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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.
Contributor:  
Contributor:  

Added: Wednesday, April 18, 2007
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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 350º 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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