Zucchini Cupcakes with Caramel Icing
2016-10-28 12:02:37
Serves 16
Caramel icing add the perfect finish to these zucchini cupcakes.
Ingredients
- 3 eggs
- 1 1⁄3 cups sugar
- 1⁄2 cup vegetable oil
- 1⁄2 cup fresh squeezed orange juice
- 1/2 teaspoon almond extract
- 2 1⁄2 cups all-purpose flour
- 1 3/4 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1⁄8 teaspoon ground cloves
- 1 1⁄2 cups shredded zucchini
Icing
- 1 cup packed brown sugar
- 1⁄2 cup butter
- 1⁄4 cup milk
- 1 teaspoon vanilla extract
- 1 1⁄2 cups confectioners' sugar
- 1 teaspoon meringue powder, or as needed
Instructions
- In a mixing bowl, using a hand mixer 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 two-thirds full. I filled 6 jumbo muffin cups and 1 mini bread pan.
- Bake at 350°F for 20-25 minutes for regular muffins or until cupcakes test done. If using jumbo cups or bread pan, cook 40-45 minutes or until tested done with a toothpick.
- Cool for 10 minutes before removing to a wire rack.
- For frosting, combine brown sugar, butter and milk in a saucepan; bring to a boil over medium heat.
- Cook and stir for 2 minutes.
- Remove from the heat; stir in vanilla.
- Cool to lukewarm.
- Gradually beat in confectioners' sugar until frosting reaches spreading consistency. To keep the icing from becoming overly sweet, I add meringue powder in lieu of additional confectioner's sugar to gain the correct consistency. You can opt to use other thickening agents as well.
- Once the cupcakes have completely cooled, frost them.
Adapted from Food.com
Adapted from Food.com
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