I have several zucchini plants in pots this year, they are doing well and keeping us supplied with plenty of zucchini, but fortunately not too many. I am not scrounging with things to do with them, but I have plenty to do what "I" want to do.
I wanted to do these….
Cupcakes
This recipe came from my Taste of Home magazine a while back. |
3 eggs
1 1/3 cup sugar
1/2 cup oil
1/2 cup orange juice
1 tsp almond extract
2 1/2 cups flour
2 tsp cinnamon
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 tsp ground cloves
1 1/2 cups shredded zucchini
In a large bowl, beat the eggs, sugar, oil, orange juice and extract. Combine dry ingredients; gradually add to wet mixture and mix well, stir in zucchini.
Fill paper lined muffin cups 2/3's full and bake at 350 for about 20 minutes or when a toothpick comes out clean. Cool, then remove to rack.
Carmel Frosting (you must make this….)
1 cup packed brown sugar
1/2 cup butter
1/4 cup milk
1 tsp vanilla
2 cups confectioner sugar
Combine brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat, then cook and stir for 2 minutes or until thickened. Remove from heat, stir in vanilla. Cool till lukewarm. Gradually beat in confectioners sugar until frosting reaches spreading consistency. Frost cakes.
This makes about 2 dozen cupcakes, I got 28 out of it this last time actually….
Do you deliver?
ReplyDeleteHi Nell,
ReplyDeleteI just made these tonight. I frosted a few for a treat, but the boys and I really love the muffins as they are! I decided to try substituting honey for part of the sugar. I used 1/2 cup sugar, 1/2 honey, and another 1/4 cup sugar (so a little less than 1 and 1/3 cups sweetener altogether). I baked them at 325 b/c of the honey. Oh, and I ended up with 23 muffins/cupcakes. So good!! Thanks for another great recipe; I will definitely make them again!
~Holly W.
So gonna try these this weekend!!! *drool*
ReplyDelete