Tuesday, May 22, 2012

zucchini cupcakes with caramel frosting.

i made these cupcakes for a bake-off we hosted at our home a few weeks ago. . . actually many, many weeks ago. i've been falling off the blogging train lately, largely because i started working at a restaurant where i get free food cooked for me everytime i work, robbing me of all motivation to cook at home. i actually have been sucking lately. i need to pick things back up for my sweet husband. 

anywho, we crammed about 30 people into our one-room apartment and had a bake-off. the winners earned coupons for dinner with the carlstons (that's what happens when your hosts are forgetful and cheap), and all in attendance left with tummy aches for days.

zucchini cupcakes with caramel frosting
makes 18 cupcakes

3 eggs
1 1/3 cup sugar
1/2 cup canola oil
1/2 cup orange juice
1 tsp. almond extract
2 1/2 cups flour
2 tsp. cinnamon
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. ground cloves
1 1/2 cups zucchini, grated

for the frosting:
1 cup brown sugar, packed
1/2 cup butter, cubed
1/4 cup milk
1 tsp. vanilla
2 cups powdered sugar

1. preheat the oven to 350 degrees.
2. beat together the eggs, sugar, oil, orange juice & almond extract in a large bowl.
3. whisk together flour, cinnamon, baking powder, soda, salt & cloves in a small bowl. and to egg mixture & stir until combined. add the zucchini.
4. fill lined muffin tins 2/3 full with batter. bake for 20-25 minutes, or until toothpick inserted in center of cupcake comes out clean. let cool in pan for 10 minutes before removing to wire rack.
5. combine the brown sugar, butter and milk in small saucepan. bring to a boil over medium heat. lower heat and continue cooking for about 2 minutes, or until thickened. remove from heat and stir in vanilla. cool to lukewarm.
6. gradually add the powdered sugar to caramel mixture. frost cupcakes once they are cooled & enjoy!


Anonymous said...


Emma Erickson said...

this is riiight up my alley