Zucchini Cupcakes with Caramel Frosting Posted on the WFD Board 3

Recipe per Go-Vol's request:

Zucchini Cupcakes with Caramel Frosting


3 eggs
1-1/3 c. sugar
1/2 c. vegetable oil
1/2 c. orange juice
1 t. almond extract (I didn't have, so used maple extract)
2-1/2 c. flour
2 t. cinnamon
1 t. baking powder
1 t. baking soda
1 t. salt
1/2t. ground cloves (family doesn't like cloves so left out)
1-1/2 c. shredded zucchini

Frosting:
1 c. packed brown sugar
1/2 c. butter
1/4 c. milk
1 t. vanilla
1-1/2 to 2 c. powdered sugar

In mixing bowl, beat eggs, sugar, oil, orange juice and extract. Combine dry ingredients; add to the egg mixture and mix well. Fill greased or paper-lined muffin cups 2/3 full.Bake at 350 for 20-25 minutes or until cupcakes test done.
Cool 10 minutes, then remove to wire rack to cool completely.
For frosting, combine brown sugar, butter and milk in a saucepan; 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 powdered sugar until frosting reaches desired consistency. Frost cupcakes. (I just used a buttercream powdered sugar frosting - I believe these would also be good with cream cheese frosting)
Yields 1-1/2 to 2 dozen cupcakes.

This message was edited Monday, Jul 23rd 8:47 PM