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Zucchini Cupcakes

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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 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 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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