|Taste of Scotland|
|by DK Publishing|
The guide to the best places to eat and stay in Scotland. This is the guide to help you find the very best eating places in Scotland.
1 - 10 of 16 for zucchini cupcakes
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For bread; bake ... loaf pans. For cupcakes; bake at ... ingredients and scooping into muffin pans. Note: I usually use the orange extract and it turns out great.
In mixing bowl ... Mix in the zucchini. Fill cupcake ... lukewarm. Gradually beat in confectioners sugar until reaches spreadable consistency. Frost cupcakes.
Beat eggs until ... oil, sugar and zucchini. Mix well. ... muffin tins. Bake mini cupcakes 10-15 minutes; regular size 15-20 minutes; oven at 350 degrees.
Mix eggs, oil, cocoa, vanilla, zucchini and cinnamon. Mix ... pans. Bake at 350 degrees for 80 minutes or for cupcakes 30 minutes. Use a toothpick check.
Combine eggs, oil, ... minutes, then add zucchini. Beat in ... into paper lined cupcakes. Bake at ... for cupcakes. Sprinkle chocolate chips on if desired.
Lower cholesterol by ... addition. Stir in zucchini and vanilla. Spoon ... 350 degrees for 20 minutes. Cool completely. Sift powdered sugar over cupcakes.
Preheat oven to ... Fold in carrots, zucchini and raisins. Spoon into cups. Bake 20 to 25 minutes. Cool on wire racks. Frost with cream cheese frosting.
Cream eggs, shortening ... mixture with flour and zucchini, flavoring and salt. Bake at 325 degrees for 20-25 minutes. Combine ingredients and frost cupcakes.
Preheat oven to ... Fold in carrots, zucchini and raisins. Spoon ... desired frost cool cupcakes with cream cheese ... and sprinkle with chopped walnuts.
Mix flour, sugar, ... smooth, scraping bowl frequently. Beat in additional milk to make desired consistency. Spread on cupcakes. Makes 1 dozen cupcakes.
Result Page: 1
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