Wednesday, August 27, 2008

Zucchini Cupcakes

Nutrition Facts
One serving: 1 each Sodium: 236 mg
Calories: 244 Carbohydrate: 39 g
Fat: 9 g Fiber: 1g
Saturated Fat: 3 g Protein: 2 g
Cholesterol: 37 mg TIME: Prep: 20 min. Bake: 20 min + cooling time

Measuring Ingredients:

Correctly measuring both dry and liquid ingredients is important for a successful recipe experience.

Zucchini 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

1 cup packed brown sugar
1/2 cup butter
1/4 cup milk
1 teaspoon vanilla extract
1-1/2 to 2 cups confectioners' sugar
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° for 20-25 minutes or until toothpick comes out clean. 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 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. Yield: 1-1/2 to 2 dozen.

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