Zucchini Cupcakes



_ Ingredients

1-1/3 cups sugar

3 large eggs, room temperature

1/2 cup orange juice

1/2 cup canola oil

2-1/2 cups all-purpose flour

1 teaspoon almond extract

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon salt

1 teaspoon baking soda

1-1/2 cups shredded zucchini

1/2 teaspoon ground cloves

FROSTING:

1/2 cup butter, cubed

1 cup packed brown sugar

1-1/2 to 2 cups confectioners' sugar

1 teaspoon vanilla extract

1/4 cup 2% milk


_ Directions

Preheat oven to 350°. Beat first 5 ingredients. Combine dry

ingredients; gradually add to egg mixture and blend well. Stir in

zucchini.

Fill paper-lined muffin cups two-thirds full. Bake until a toothpick

inserted in center comes out clean, 20-25 minutes. Cool 10 minutes

before removing to a wire rack.

For frosting, combine brown sugar, butter and milk in a large

saucepan. Bring to a boil over medium heat; cook and stir until

thickened, 1-2 minutes. Remove from heat; stir in vanilla. Cool to

lukewarm.

Gradually beat in confectioners' sugar until frosting reaches spreading

consistency. Frost cupcakes.

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