You may also like
Categories:
eggs sugar vegetable oil orange juice almond flour ground cinnamon baking powder baking soda salt ground cloves zucchini Frosting brown sugar butter milk vanilla sugar
Viewed: 48 - Published at: 6 years agoIngredients
- Cupcakes
- 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
- 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
- Frosting
- 1 cup packed brown sugar
- 1/2 cup butter or 1/2 cup margarine
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 - 2 cups confectioners' sugar
Method
- 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°F for 20-25 minutes or until cupcakes test done.
- 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.
- Remove from the heat; stir in vanilla.
- Cool to lukewarm.
- Gradually beat in confectioners' sugar until frosting reaches spreading consistency.
- Frost cupcakes.
