Jefferson County Recipe of the Day: Zucchini Cupcakes

A great summertime treat!

Zucchini Cupcakes

Ingredients

Cupcake Mix:

3 eggs
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

Caramel Frosting

1 cup packed brown sugar
1/2 cup butter
1/4 cup 2% milk
1 teaspoon vanilla extract
1-1/2 (to 2 cups) confectioners’ sugar

Directions

~Preheat oven 350°.

~In a large bowl, beat the eggs, sugar, oil, orange juice, and extract.

~Combine dry ingredients. Gradually add to egg mixture and mix well. Stir in zucchini.

~Fill paper-lined muffin cups two-thirds full. Bake at for 20-25 minutes. Cool for 10 minutes before removing to a wire rack.

Frosting:

~Combine the brown sugar, butter, and milk in a saucepan. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened.

~Remove from the heat. Stir in vanilla.

~Cool to lukewarm. Gradually beat in confectioners’ sugar until frosting reaches spreading consistency. Frost cupcakes.


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