Zucchini Cupcakes with Caramel Frosting

[Dee]

Zucchini Cupcakes with Caramel Frosting

 

3 large eggs

1-1/3 cups sugar

1/2 cup vegetable oil

1/2 cup orange juice

1 tsp almond extract

2-1/2 cups flour

2 tsp cinnamon

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1/2 tsp ground cloves

1-1/2 cups shredded zucchini

 

---Frosting---

 

1 cup packed brown sugar

1/2 cup butter

1/4 cup milk

1 tsp vanilla

1-1/2 cups powdered sugar -- (1 1/2 to 2)

 

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.

 

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. Yields 1-1/2 to 2 dozen cupcakes.

 

Per Serving (excluding unknown items): 243 Calories; 9g Fat (33.5% calories from fat); 2g Protein; 39g Carbohydrate; 1g Dietary Fiber; 34mg Cholesterol; 213mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 2 Other Carbohydrates.

 

NOTES :

 

Next time I would sift the powdered sugar into the saucepan to avoid little lumps of sugar in the frosting. Also, even though I used 2 cups of powdered sugar, the consistency was very thin. More than a glaze, but not as thick as, say, a chocolate frosting. Excellent taste, though, not a step to skip, as the caramel frosting really makes the recipe!

 

I also will make some cream cheese frosting for some of the cupcakes.