I used a recipe from the Taste of Home webpage, but I made several changes to it. I have noted my changes with the recipe.
- 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.
4 ½ c. sugar (save 1/2 c. to brown)
3 sticks margarine
1 large can Pet Milk
1 t. Vanilla
Mix margarine,milk and 4 cups sugar. Heat and stir until sugar dissolves. Melt the ½ c. sugar in a small iron skillet,stirring constantly until brown. Add to the other mixture,stirring and cooking to soft “ball”stage. (Soft “ball”stage –Drop a drop of caramel into water to see if it forms a ball). Let cool. Add vanilla.
This afternoon I had a calm house because all the children were napping at the same time. I thought, "This is the perfect time to make this time consuming frosting" As a Mommy, I should have known that the children would instinctively know to wake up just as the sugar was almost but not quite melted. I burnt the sugar when I went to attend to the needs of the kids. I used it anyways, but the icing had a difficult texture as well as a slightly toasty aftertaste. I couldn't bare to let the half hour of stirring go to waste, so I put a thin layer of the frosting on top of the cupcakes. This looked anything but appetizing, so this evening I added yet another layer of caramel frosting that looks and pipes more like butter cream. The recipe I used was a part of the original Taste of Home recipe.