Ingredients
3 eggs
1 13 cups sugar
12 cup vegetable oil
12 cup orange juice
1 teaspoon almond extract
1 12 cups shredded zucchini
1 cup packed brown sugar
12 cup butter or 12 cup margarine
14 cup milk
1 teaspoon vanilla extract
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in a mixing bowl, beat eggs, sugar, oil, orange juice and extract. combine dry ingredients; add to the egg mixture and mix well. add zucchini and mix well. fill greased or paper-lined muffin cups two-thirds full. bake at 350f for 20-25 minutes or until cupcakes test done. cool for 10 minutes before removing to a wire rack. for frosting, combine brown sugar, butter and milk in a saucepan; bring to a boil over medium heat. cook and stir for 2 minutes. remove from the heat; stir in vanilla. cool to lukewarm. gradually beat in confectioners' sugar until frosting reaches spreading consistency. frost cupcakes.
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Pure almond — frangipane, amaretti, cherry pie enhancement
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Perfect ice spheres — minimal surface area, maximum chill
Orange bitters — dry martini, gin and tonic, whiskey cocktails