Zucchini Cupcakes

We had these at our RS Meeting (Enrichment) last night and they were delicious. The recipe comes from Taste of Home.

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
1/2 teaspoon ground cloves
1-1/2 cups shredded zucchini

CARAMEL FROSTING:
1 cup packed brown sugar
1/2 cup butter
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 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. Yield: 1-1/2 to 2 dozen.

Key Lime Cupcakes

I made these key lime cupcakes a couple days ago from the cookbook, 101 Gourmet Cupcakes (my post here). I saw that this recipe from Wendy's cookbook was featured on KSL, where I found her nice photo and recipe. I found out that these cupcakes are better after being refrigerated for a full day! Read my additional tips below!


Cupcake

• 1 box white cake mix
• 3 eggs
• 1 c. half and half
• 6 T. key lime juice
• 1 c. sweetened condensed milk
• 1 recipe whipped cream (recipe below)
• 4 T. grated lime peel ( 3 limes)

Mix together cake mix, eggs, half and half, and 3 tablespoons key lime juice. Pour 1 -2 tablespoons batter into each paper liner. In a separate bowl, mix sweetened condensed milk and the rest of the lime juice. Evenly divide lime milk into batter-filled cups. Top with remaining batter and fill ¾ full.

Bake at 350 degrees for 15 -18 minutes or until cake springs back when touched lightly. Remove from oven and cool completely on a wire rack.

Cool Whip

• 2 c. heavy whipping cream
• ¼ - ½ c. powdered sugar
• Pour cream into large mixing bowl and start mixing at low speed. Gradually increase speed until cream thickens and soft peaks form.

  Turn off mixer and add sugar. Start slowly again - no messes today? Beat until stiff peaks form. The stiffer the cream, the easier it is to frost the cupcakes. Keep refrigerated. Frost with whipped cream and garnish with grated lime peel.

Tiff's Tips: I wanted mine for lime flavored so I added True Lime (crystallized lime powder- check it out here) to the cool whip until I had a nice lime taste. I bought my True Lime at Fred Meyer for $3.99; they also carry True Lemon - both products are fantastic and I use then all the time. (They are in the spice section) Oh, it was fabulous!

Paul said these were the best cupcakes he has ever had - but I remind you that there are 100% better after refrigerating for a day! I didn't know if I liked the cupcakes yesterday, but today the flavor was so much better.

When I made mine, I didn't have a white cake mix! I messed up the first time I made them because I didn't read the directions carefully. On the second time around, I made a master cake mix - check it out - it is so easy!

P.S. You can also garnish each cupcake with a small lime wedge on top of the cool whip - I think that would be easier than grating the lime peel.