Zucchini Cupcakes with Carmel Frosting

Mrs. LaBlanc (the grandmother at the house where I am staying) mentioned during lunch today that she wanted to make cookies because they had run out of the stash that they have in the freezer.  (One of my summer goals was to loose some weight.  Do you see how unattainable that is around here?!) Excellent!  I've been looking for things to occupy my time.  The first month of summer break/unemployment was a dream, but now it is discouraging and quite frankly a bore.  So I headed to the shelf of cookbooks that they have.  I found this recipe and thought that it was worth a try.  Mr. LaBlanc has a huge garden here.  Among other things (tomatoes for fresh tomato sandwiches!, green beans, lettuce...I love living here!) he is harvesting zucchini.  

They are a hit with everyone here so I thought that I would share.  Actually, they are so good that I am going to make another batch for my grandmother's surprise 80th birthday party on Saturday.  If you like zucchini bread, you'll like these too.  Enjoy!

Zucchini Cupcakes with Carmel Frosting

makes 2 dozen

cake:

3 eggs

1 1/3 cups sugar

1/2 cup vegetable oil

1/2 cup orange juice

1 teaspoon almond extract (I think that vanilla could easily be substituted)

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

carmel frosting:

1 cup packed brown sugar

1/2 cup butter or margarine

1/4 cup milk

1 teaspoon vanilla extract

1 1/2 to 2 cups confectioners' sugar (I only used 1 cup)

In a mixing bowl, 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.  Bake at 350 degrees for 20 -25 minutes or until cupcakes are done.  Cool for 10 minutes; remove to a wire rack to cool completely.  

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 the frosting reaches desired spreading consistency.  Frost cupcakes.

Fair warning:  don't let the zucchini fool you.  These are not healthy.  There is a stick of butter in the frosting!  But anything with that much butter has to be good.  Let me know if you try the recipe with a more figure friendly frosting (haha figure friendly frosting, as if that was possible).  I'm curious to see how that would be.  I think I might experiment with cream cheese frosting on these cupcakes someday.