Awesome Zucchini Cupcakes

Several of you have asked for the recipe for the zucchini cupcakes that K and I made this weekend, so here is the recipe, along with a few photos of them.

Zucchini Cupcakes (as seen in Blue Ribbon Recipes)

3 eggs

1 1/3 c. sugar

1/2 c. vegetable oil

1/2 c. orange juice (we used simply orange)

1 tsp. almond extract

2 1/2 c. flour

2 tsp. ground cinnamon

2 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

1/2 tsp. ground cloves

1 1/2 c. shredded zucchini (we used a mixture of finely shredded and regular shredded for texture)

CARAMEL FROSTING:

1 c. packed brown sugar

1/2 c. butter or margarine (we used unsalted butter)

1/4 c. milk

1 tsp. vanilla extract

1 1/2-2 c. confectioners sugar (we used 2, but then it got too thick, so I thinned it back out with a Tbl. milk)

Preheat oven to 350 degrees. 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 (we used paper-lined) until 2/3 full. Bake at 350 for 20-25 minutes (22 minuts was perfect for us) or until cupcakes test done with a toothpick. Cool for 10 minutes before removing to a wire rack. For frosting, combine the brown sugar, butter and milk in a saucepan; bring to boil over medium heat (stirring occasionally). Cook and stir for 2 minutes. Remove from the heat, stir in vanilla . Cool to lukewarm. Gradually beat in the confectioners sugar until frosting reaches spreading consistancy. Frost cupcakes. (We noticed that as we were frosting the cupcakes the frosting started setting up harder, so we just whisked in a Tbl. of water and it was back to a good consistancy for frosting the remaining cupcakes. Yield 1 1/2 to 2 dozen (We ended up with 2 dozen and enough batter left for about one extra cupcake beyond that, and about 5 Tablespoons worth of frosting leftover.)

As far as a review, this was possibly my FAVORITE new recipe I’ve found in a very, very long time. K went bonkers over them as well. We were teasing Bryan over the phone (he called us this afternoon) about how wonderful they were and I think he was a little jealous that we had awesome cupcaktes and he didn’t, hehe. Anyway, here’re some photos I snapped along the way:
The baked, yet unfrosted cupcakes.
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The caramel for the frosting before adding the powdered sugar, I gotta tell you, as if the batter didn’t just smell awesome, the smell of this caramel was almost too tempting. We contemplated making more of this mixture and taking baths in it. Okay, that idea didn’t last long, but man did it smell yummy!
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K frosting some cupcakes.
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Some newly frosted cupcakes:
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K munchin’ down on some yummy zucchini cupcakes! This weekend’s cooking class was on vegetables. Hey, zucchini’s a vegetable right? hehe
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And the finished products-well, some of them. I don’t think I have to tell you which ones were done by the woman with professional bakery experience, do I? Hey, they were all pretty good lookin’, though!
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Published in: on October 7, 2007 at 8:25 pm  Leave a Comment  

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