Moist sweet zucchini cupcakes, subtly flavored with zucchini, topped with a creamy frosting for a delightful dessert twist
Zucchini Cupcakes with Frosting
Source: Tinkskitchen.com
Ingredients
- 3 large eggs, room temperature
- 1-1/3 cups sugar
- 1/2 cup canola 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, cubed
- 1/4 cup 2% milk
- 1 teaspoon vanilla extract
- 1-1/2 to 2 cups confectioners' sugar
Directions
- Preheat the oven to 350. Gather all of your ingredients on the counter.
- Combine the dry ingredients using a whisk in a bowl. In another mixing bowl, beat together the first 5 ingredients, using a hand held mixer.
- Gradually combine the dry ingredients into the wet ingredients. When everything is well blended, fill the cupcake papers 2/3 full. Bake for 20-25 minutes until a toothpick comes out clean when inserted.
- For the frosting, using a 1 quart saucepan, add the brown sugar, milk and butter. Stir together and bring to a boil, cooking and stirring until thickened. Remove from the heat, stir in the vanilla.
- Allow the mixture to come to room temperature, then start beating in the confectioners sugar until it reaches the desired consistency. Frost and enjoy.
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Notes:
Feb 06, 2012
All Photographs are Copyrighted to Tink's Kitchen
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