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Zucchini Cupcakes

If you're looking for creative ideas for cupcakes, you don't have to have lots of chocolate and silly decorations. All you need is something you might not even think of: Zucchini! This is the best cupcake recipe, and if you're trying to sneak more veggies into your family's diet, this is the perfect way to do it. YUM!

Yields: 24

Cooking Time: 25 min

Ingredients
  • 3 eggs
  • 1 1/3 cup 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 cup shredded zucchini
  • 1 cup packed brown sugar
  • 1/2 cup butter or margarine
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1 1/2 to 2 cups confectioners' sugar
Instructions
  1. Preheat oven to 350 degrees F.
     
  2. In a mixing bowl, beat eggs, sugar, oil, orange juice and extract.
     
  3. In a separate bowl, combine dry ingredients; add to the egg mixture and mix well.
     
  4. Add zucchini and mix well.
     
  5. Fill greased or paper-lined muffin cups two- thirds full.
     
  6. Bake at 350 degrees F for 20-25 minutes or until cupcakes test done.
     
  7. Cool for 10 minutes before removing to a wire rack.
     
  8. For frosting, combine brown sugar, butter and milk in a saucepan; bring to a boil over medium heat.
     
  9. Cook and stir for 2 minutes.
     
  10. Remove from the heat; stir in vanilla. Cool to lukewarm.
     
  11. Gradually beat in confectioners' sugar until frosting reaches spreading consistency.
     
  12. Frost cooled cupcakes. Yield: 1-1/2 to 2 dozen .
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