Tuesday, August 18, 2009

Zucchini Cupcakes with Carmel Frosting

Like I said yesterday, I froze 16 cups of shredded zucchini which was from four large zucchinis. I received a surprise large yellow zucchini which probably made another four cups. I put those shreds in the fridge and they are eagerly waiting to be paired with other ingredients. Today we are going to mix these up and hopefully many more batches! I found this recipe in our new church cookbook and there are many others I plan on sharing in the future!

3 eggs
1-1/2 c. sugar
1/2 c. vegetable 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 gound cloves
1-1/2 c. zucchini, shredded

In a mixing bowl, beat first five ingredients. Combine dry ingredients together in a separate bowl. Add dry ingredients to wet mixture and mix well. Add zucchini and combine thoroughly. Fill greased or paper-lined muffin cups 2/3 full. Bake at 350* for 20-25 minutes and cool.

Caramel Frosting

1 c. brown sugar, packed
1/2 c. butter
1/4 c. milk
1 tsp vanilla extract
1-1/2 to 2 c. powdered sugar

Combine brown sugar, butter, and milk in a saucepan. Bring to a boil over medium heat. Cook and stir for two minutes or until thickened. Removoe from heat and stir in vanilla. Cool to lukewarm. Gradually beat in powdered sugar until frosting reaches spreading consistency desired. Enjoy!!


Anonymous said...

Did these taste as yummy as they look?

My girls and I will be trying these sometime soon! Thanks.


Meghan said...

They are really good but next time I won't make the frosting. It is good but my daughter did not care for it and if she's willing to eat less sugar than I am all for it! : )