Thursday, 8 September 2016

Zucchini Spice Cupcakes with Salted Caramel Frosting




I know right?
These cupcakes taste as good as they look.
My family is completely addicted to them!



Don't be fooled by the fact that they contain zucchini.
You'd never know it was in there unless someone told you.
I almost opted to omit "zucchini" in the name and just went with Autumn Spice Cupcakes instead, but, it seems people are always looking for fantastic ways to use zucchini at this time of year, so I kept "zucchini" in the name.
Also, I used yellow zucchini, so you don't even see the tiny green flecks from regular green zucchini.
But, you can totally use green zucchini, too!
Whatever you use, I promise you,
These will very quickly become a family favorite in your home, too!



For the cupcakes:
1/2 cup softened butter
11/4 cups sugar
4 eggs
zest, juice from 1 orange plus water to make 1/2 cup
3 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon salt
2 cups shredded zucchini

Cream butter and sugar together.
Add eggs, one at a time mixing well between each one.
Blend in orange zest/juice/water mixture.
Combine flour, baking powder, baking soda, cinnamon, allspice and salt together.
Blend into wet mixture.
Stir in shredded zucchini.
Pour into 24 muffin tins with paper cupcake liners.
Bake at 350 degrees for 15 - 20 minutes, until done.
Cool completely.

For the frosting:
1 cup packed brown sugar
1/2 cup butter
1/3 cup whipping cream
1 teaspoon vanilla
1/4 teaspoon salt
2-3 cups icing sugar
Salted Caramel Sauce for drizzle

Combine brown sugar, butter and milk in saucepan. Bring to boil over medium heat. boil for two minutes. Remove from heat. Add vanilla. Cool to lukewarm.
Gradually beat in icing sugar until desired consistency.
Frost cupcakes.
Drizzle with Salted Caramel Sauce.