ZUCCHINI CUPCAKES

Back in July I posted a recipe for Zucchini Muffins and received many comments on them. It appears many of you like zucchini. I love, love zucchini. I was browsing the Taste of Home website and came across this recipe for Zucchini Cupcakes. I have never made zucchini cupcakes but these sounded so good. The reviews were very favorable and the recipe won some awards. This recipe did not disappoint. They are absolutely delicious and the frosting is so yummy and perfect with these little cakes. I hope you will give them a try. If you don't like them too spicy eliminate the ground cloves.

Cupcakes
3 lg. eggs
1 1/3 c. granulated sugar
1/2 c. canola oil
1/2 c. orange juice
1 tsp. almond extract
2 1/2 c. all-purpose flour
2 tsp. ground cinnamon
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. ground cloves
1 1/2 c. shredded zucchini

Caramel Frosting
1 c. packed light brown sugar
1/2 c. butter, cubed
1/4 c. 2% milk
1 tsp. vanilla extract
1 1/2 to 2 c. confectioners' sugar, sifted

In a large bowl, beat the eggs, sugar, oil, orange juice and almond extract. Sift dry ingredients and gradually add to egg mixture and mix well. Stir in the zucchini.

Fill paper-lined muffin cups two-thirds full. Bake at 350 degrees for 20-25 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack.

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 extract. Cool to lukewarm. Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes. Yield: 1 1/2 to 2 dozen.

AMARETTO POUND CAKE

I love almonds and this pound cake from my baking cookbook is loaded with almond flavoring. It is very moist and flavorful and is one of my favorite cakes. If you like almonds too, this cake is for you. I don't think you will be disappointed. Enjoy!

Cake
3/4 c. sliced almonds
3 c. all-purpose flour
1/4 tsp. baking soda
1/4 tsp. salt
1 c. (2 sticks) butter, softened
2 2/3 c. granulated sugar
1 tsp. vanilla extract
1 tsp. orange extract
1 tsp. lemon extract
2 tsp. almond extract
6 lg. eggs, room temperature
1 c. sour cream
2 T. heavy cream

Amaretto Glaze
1/2 c. granulated sugar
1/4 c. water
2 T. butter
1/4 c. amaretto
1/2 tsp. almond extract

Preheat oven 315ºF. Spray a 12-cup Bundt pan with nonstick baking spray containing flour. Sprinkle sliced almonds evenly on bottom of pan. Or use a tube pan and sprinkle almonds on top of batter.

Sift together the flour, baking soda and salt. Sift again. Set aside.

In large mixing bowl, beat the butter on medium speed til smooth. Add the sugar, vanilla extract, orange extract, lemon extract and almond extract and continuing mixing for 8 minutes or until very light and fluffy. Add the eggs one at a time, beating well after each addition. Reduce the mixer speed to low and add the flour mixture by thirds, alternating with the sour cream and ending with the dry ingredients. Mix just enough to blend the batter after each addition. Stir in the heavy cream.

Spoon the batter into the prepared pan and spread evenly. Bake for 65-75 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool the cake in the pan on a wire rack for 20 minutes. Remove the pan and place the cake on a wire rack with a piece of wax paper under the rack. Spoon the glaze over the cake slowly to allow the glaze to soak into the cake. Cool completely, preferably overnight, before serving.

Glaze: Bring all glaze ingredients to boil over medium heat and stir until sugar is completely dissolved. Use immediately.

CHOCOLATE RASPBERRY LOAF

This is an easy and yummy loaf. It was popular at the bake sale we had on Saturday. I have included a recipe for a glaze, but it is optional. The cake is delicious and rich without it. I hope you enjoy it. The combination of chocolate and raspberries is wonderful.


LOAF

6 oz. semisweet chocolate chips

¼ c. butter

2 c. all-purpose flour

½ c. granulated sugar

1 tsp. baking soda

½ tsp. baking powder

¼ tsp. salt

2 lg. eggs, lightly beaten

¾ c. milk

½ c. seedless raspberry jam

1 tsp. vanilla extract

GLAZE

2 T. heavy cream

2 T. seedless raspberry jam

1 c. confectioners’ sugar, sifted

Preheat oven to 350ºF. Grease a 9x5x3 loaf pan. Melt the chocolate chips and butter in small saucepan over very low heat. Set aside to cool. Sift together the flour, sugar, baking soda, baking powder and salt. Set aside.

In large mixing bowl combine the eggs, milk, jam and vanilla extract on low speed until well blended. Add the chocolate mixture. Gradually add the flour mixture and mix just until moistened.

Spoon the batter into the prepared pan and spread evenly. Bake for 50-65 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack for 15 minutes. Remove the pan and place the loaf, top side up, onto a wire rack to cool completely. Drizzle raspberry cream glaze over cooled loaf. Serves 8-10.

Prepare glaze: Stir together all glaze ingredients until blended. Add a little more cream or sugar to make glaze a drizzling consistency. Use immediately.

READY FOR FALL!

I just can't believe that fall will be here soon. It is the perfect time to bake. I will be posting lots of recipes so please be sure to stop back soon. If anyone is looking for a special recipe, please let me know in this post and I will try to include the recipe in future posts. Happy Fall and Happy Baking!