Zucchini Cupcakes

I love fall. It is my favorite season for a number of reasons. The smells are delightful, and the tastes are even better. As soon as we enter into the final days of August, I begin searching for recipes that help satisfy my autumn taste buds.  Pumpkin spice only goes so far.

This year my first attempt at capturing fall through my work in the kitchen was a complete success. I took on “zucchini cupcakes”, which were absolutely delicious and tasted very much like this wonderful season.

Ingredients:
(Cupcakes)
3 eggs
1 1/3 cup sugar
1/2 cup veggie oil
1/2 cup orange juice
1 tsp almond extract
2 1/2 cups all-purpose flour
2 tsp ground cinnamon
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 tsp ground cloves
1 zucchini, shredded (I don’t have an exact amount for you, but I would guess 1 cup would be a nice try)

(Frosting)
1 cup packed brown sugar
1/2 cup butter
1/4 cup milk
1 tsp vanilla extract
1 1/2-2 cups powdered sugar

Instructions
Preheat oven to 350 degrees F.

In a large bowl beat: eggs, sugar, veggie oil, orange juice, and almond extract.
In a separate bowl combine: flour, cinnamon, baking powder, baking soda, salt, and cloves.
Mix the contents of the bowls together. Add zucchini

Fill paper lined muffin cups about 2/3 full. Bake for 20-25 minutes (I baked at 21, and they were great).

While cakes are baking, combine brown sugar, butter, and milk in a sauce pan. Bring to boil over medium heat. Cook for 2 minutes while stirring. It should get a little thickened.

Remove from heat and stir in vanilla. Let cool until it’s lukewarm, then stir in powdered sugar until it’s the consistency of frosting.

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