Monday, August 5, 2013

Zucchini Cupcakes

Cupcake Ingredients:
3 eggs
1 1/3 cups sugar or 1 c sugar + 1/2 T Stevia + 1/3 c yogurt
1/2 c canola oil
1/2 c orange juice
1 t almond extract

2 1/2 cups all purpose flour
2 t ground cinnamon
2 t baking powder
1 t baking soda
1 t salt
1/2 t ground cloves
1 1/2 cups shredded zucchini

Caramel Frosting:
1 cup packed brown sugar
1/2 cup butter, cubed
1/4 cup 2% milk
1 t vanilla extract
1 1/2 - 2 cups confectioners sugar

Directions:
In a large bowl, beat the eggs, sugar, oil, juice and extract. Combine dry ingredients; gradually add to egg mixture and mix well. Stir in zucchini.
Fill paper-lined muffin cups 2/3 full. 
Bake at 350 degrees F for 20-25 minutes. Cool for 10 minutes before removing to a wire rack.
For frosting, combine the 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.  Makes 2 dozen.

Nutrition facts: 1 cupcake = 244 calories, 9 g fat (3g saturated fat), 1 g fiber, 2 g protein, 
39 g carbohydrate

I have used this recipe for years. Got it from the Taste of Home magazines I used to get. It is the best one I have ever found. Of course I can't eat them now, so I will try to make a healthier version without sugar or gluten, but the rest of the family loves them!

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