This picture does not do these cupcakes justice. They’re moist with a bit of spice and shreds of veggies. I made some changes to the recipe that I sourced below: instead of orange juice, I used shredded apples but only squeezed out half of the juice. Also, I didn’t want to cook my frosting over the stove so I just mixed it together. I warn you, however, that the frosting will be a bit gritty of you do this. I like the way it this way though. I topped the cupcakes off with a few golden raisins and pecans. Hopefully my new co-workers will love them at the picnic tomorrow!
- 3 eggs
- 1 cup sugar
- 1/2 cup canola oil
- 1 apple, shredded (half juice squeezed from it)
- 1 teaspoon vanilla 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 (half of juice squeezed from it)
- 1/4 shredded coconut
- 1 cup packed brown sugar
- 2-3 tablespoons butter, cubed
- a little less than 1/4 cup 2% milk (2-3 tablespoons)
- 1-1/2 to 2 cups confectioners’ sugar
1. In a large bowl, beat the eggs, sugar, oil, apples and extract. Combine dry ingredients; gradually add to egg mixture and mix well. Stir in zucchini.
2. 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.
3. 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. ****I prefer my frosting with some texture- just mix it together if you want the experience the gritty brown sugar. Hey, everybody likes different things!****
4. Gradually beat in confectioners’ sugar until frosting reaches spreading consistency. Add a pinch of salt (optional) Frost cupcakes and enjoy!
Makes 18-20 cupcakes