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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Zucchini Cupcakes Recipe

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This recipe for Zucchini Cupcakes is from Mom Knows Best , 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 cup canola oil
1/2 cup orange juice
1 tsp. almond extract
2 1/2 cups all purpose flour
2 tsp. ground cinnamon
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. ground cloves
1 1/2 cup shredded zucchini

Caramel Frosting:
1 cup packed brown sugar
1/2 cup butter
1/4 cup 2% milk
1 tsp. vanilla extract
1 1/2 to 2 cups confectioners sugar
Directions:
Directions:
In a large bowl, beat the eggs, sugar, oil and orange juice and extract. Combine the dry ingredients; gradually add to egg mixture and mix well. Stir in zucchini. Fill paper lined muffin cups two-thirds full. Bake at 350º for 20 - 25 minutes or until toothpick near the center comes out clean. Cool for 10 minutes before removing to wire rack. For frosting, combine the brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool to lukewarm. Gradually beat in the confectioners sugar until frosting reaches spreading consistency. Frost cupcakes.
Number Of Servings:
Number Of Servings:
18 - 24 servings

 

 

 

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