zucchini cupcakes
Cupcakes:
3/4 cup coconut yogurt
1 1/3 cup organic sugar
1/2 cup organic apple sauce
1/2 cup orange juice
1 teaspoon almond extract
1 1/2 cups organic whole wheat flour
1 cup organic all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cloves
1 1/2 cup organic shredded zucchini
Frosting:
1/2 cup brown sugar
2 tablespoons almond milk
1/2 teaspoon vanilla extract
1 cups confectioners’ sugar
In
a mixing bowl, beat yogurt, sugar, oil, orange juice and almond extract. Combine
dry ingredients; add to the wet mixture and mix well.
Fill
greased or paper-lined muffin cups 2/3 full. Bake at 350 degrees for 20-25
minutes or until a toothpick comes out clean. Cool for 10 minutes before
removing from pans to wire cooling racks.
For
frosting, combine brown sugar, butter and milk in a sauce pan. Bring to a boil
over medium heat; cook and stir for 2 minutes or until thickened. Remove from
the heat and stir in vanilla. Cool to lukewarm temperature.
Gradually
beat in confectioner’s sugar until frosting reaches desired consistency. Frost
the cooled cupcakes and serve.
