Tuesday, August 5, 2008

Zucchini Cupcakes

This afternoon, Cloe helped me whip up these yummy cupcakes! She loved grating the zucchini and running the mixer. Our zucchini plant has bit the dust, so we probably won't get to enjoy as many batches of these as hoped for. Tonight we're going to try roasted zucchini and squash!

Zucchini Cupcakes
From Taste of Home

3 eggs
1-1/3 cups sugar
1/2 cup vegetable oil
1/2 cup orange juice
1 teaspoon almond extract
2-1/2 cups all-purpose flour (or 1 c. flour and 2 c. oatmeal)
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

1 cup packed brown sugar
1/2 cup butter
1/4 cup milk
1 teaspoon vanilla extract
1-1/2 to 2 cups confectioners' sugar

In a mixing bowl, beat eggs, sugar, oil, orange juice and extract. Combine dry ingredients; add to the egg mixture and mix well. Add zucchini and mix well. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until toothpick comes out clean. Cool for 10 minutes before removing to a wire rack.
For frosting, combine 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 confectioners' sugar until frosting reaches spreading
consistency. Frost cupcakes. Yield: 1-1/2 to 2 dozen.


peter marie said...

Woah-those sound good! Especially with that yummy frosting....