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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Zucchini Cupcakes Recipe

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This recipe for Zucchini Cupcakes is from From My Heart to Yours, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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