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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 24 |
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Zucchini cupcakes are so moist. Don't over bake. Ingredients:
1 cup margarine |
2 cups sugar |
3 eggs |
2 1/2 cups flour |
2 tablespoons cocoa |
1 teaspoon cinnamon |
1 teaspoon allspice |
1 teaspoon baking soda |
2 cups zucchini, grated |
1 teaspoon vanilla |
1 cup chocolate chips |
1 cup milk |
3 tablespoons flour |
1 teaspoon vanilla |
1 1/2 cups sugar |
1 cup butter |
Directions:
1. Cream margarine and sugar.
2. Add eggs one at a time, beating , well after each.
3. Sift together dry ingredients and gradually add to creamed mixture.
4. Stir in zucchini and vanilla.
5. Fold in chips.
6. Fill paper baking cups in muffin pans half full.
7. Bake in 350 degrees oven 20 minutes.
8. Cool and frost.
9. Frosting:.
10. Cook milk, flour and vanilla until thick.
11. Cool thoroughly.
12. Cream sugar and butter.
13. Add cooked mixture, a tablespoon at a time, to creamed mixture.
14. Beat - the more you beat this mixture the better it is.
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