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Zucchini Cup cakes Recipe

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This recipe for Zucchini Cup cakes is from The Weeks Family Cookbook Project, 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 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
Directions:
Directions:
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 350º 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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