Zucchini Cupcakes
I don't even like zucchini but these are delicious and I won the Iron Chef award at my ward FHE with them! Prep: 20 min. Bake: 20 min. + cooling Yield: 18-24 Servings 20 20 40 Ingredients 3 eggs 1-1/3 cups sugar 1/2 cup canola 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 1-1/2 cups shredded zucchini (i just magic bulleted them, it was about two zucchinis) CARAMEL FROSTING: 1 cup packed brown sugar 1/2 cup butter, cubed 1/4 cup 2% milk 1 teaspoon vanilla extract 1-1/2 to 2 cups confectioners' sugar Directions In a large bowl, beat the eggs, sugar, oil, orange juice and extract. Combine dry ingredients; gradually add to egg mixture and mix well. Stir in zucchini. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until toothpick inserted near the center comes out clean. Cool for