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Name: Zucchini Cupcakes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 24
Cuisine: not set
Ingredients: Cakes; 3 Eggs; 1 1/3 Cups Sugar; 1/2 Cup Oil; 1/2 Cup Orange juice; 1 teaspoon Almond extract; 2 1/2 Cups Flour; 2 teaspoons Ground cinnamon; 2 teaspoons Baking powder; 1 teaspoon Baking soda; 1 Teaspoon Salt; 1/2 teaspoon Ground cloves; 1 1/2 Cups Shredded zucchini; Caramel Frosting; 1 Cup Packed brown sugar; 1/2 Cup Butter, cubed; 1/4 Cup Milk; 1 Teaspoon Vanilla extract; 1 1/2 Cups Confectioners sugar

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INGREDIENTS

Cakes
3 Eggs
1 1/3 Cups Sugar
1/2 Cup Oil
1/2 Cup Orange juice
1 teaspoon Almond extract
2 1/2 Cups Flour
2 teaspoons Ground cinnamon
2 teaspoons Baking powder
1 teaspoon Baking soda
1 Teaspoon Salt
1/2 teaspoon Ground cloves
1 1/2 Cups Shredded zucchini
Caramel Frosting
1 Cup Packed brown sugar
1/2 Cup Butter, cubed
1/4 Cup Milk
1 Teaspoon Vanilla extract
1 1/2 Cups Confectioners sugar

Servings

INSTRUCTIONS

In a large bowl, beat the eggs, sugar, oil, orange juice, and extract. Combine dry ingredients and gradually add to egg mixture and mix well. Stir in zucchini.

Fill paper lined muffin cakes two thirds full. Bake at 350° for 20-25 minutes or until toothpick inserted near center comes out clean. Cool for 10 minutes before moving to wire rack.

For frosting, combine brown sugar, milk and butter in saucepan. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Remove from heat. Stir in vanilla. Cool to lukewarm.

Gradually beat in confectioners sugar until frosting reaches spreading consistency. Frost cupcakes.

NOTES

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Zucchini Cupcakes

Cakes
3 Eggs
1 1/3 Cups Sugar
1/2 Cup Oil
1/2 Cup Orange juice
1 teaspoon Almond extract
2 1/2 Cups Flour
2 teaspoons Ground cinnamon
2 teaspoons Baking powder
1 teaspoon Baking soda
1 Teaspoon Salt
1/2 teaspoon Ground cloves
1 1/2 Cups Shredded zucchini
 Caramel Frosting
1 Cup Packed brown sugar
1/2 Cup Butter, cubed
1/4 Cup Milk
1 Teaspoon Vanilla extract
1 1/2 Cups Confectioners sugar

In a large bowl, beat the eggs, sugar, oil, orange juice, and extract. Combine dry ingredients and gradually add to egg mixture and mix well. Stir in zucchini.

Fill paper lined muffin cakes two thirds full. Bake at 350° for 20-25 minutes or until toothpick inserted near center comes out clean. Cool for 10 minutes before moving to wire rack.

For frosting, combine brown sugar, milk and butter in saucepan. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Remove from heat. Stir in vanilla. Cool to lukewarm.

Gradually beat in confectioners sugar until frosting reaches spreading consistency. Frost cupcakes.

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Nutrition

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Serving Size: 1 Serving (109g)
Recipe Makes: 24 Servings

Calories: 329
Calories from Fat: 227 (69%)

Amt Per Serving		% DV

	Total Fat 25.2g	34 %
	Saturated Fat 6.6g	33 %
	Monounsaturated Fat 15.2g
	Polyunsanturated Fat 2.3g
Cholesterol 72.6mg		22 %
Sodium 9429.8mg		325 %
Potassium 70.6mg		2 %
Total Carbohydrate 26.1g		8 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 25.8g
Protein 2g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 329

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