Zucchini cupcakes

By Caryl

Ingredients

• 3 eggs
• 1 1/3 cups sugar
• 1/2 cup vegetable oil
• 1/2 cup orange juice
• 1 teaspoon almond extract
• 2 1/2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon ground cloves
• 1 1/2 cups shredded zucchini
• Frosting
• 1 cup packed brown sugar
• 1/2 cup butter or 1/2 cup margarine
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1 1/2-2 cups confectioners' sugar

Preparation

Step 1

1 In a mixing bowl, beat eggs, sugar, oil, orange juice and extract.
2 Combine dry ingredients; add to the egg mixture and mix well.
3 Add zucchini and mix well.
4 Fill greased or paper-lined muffin cups two-thirds full.
5 Bake at 350°F for 20-25 minutes or until cupcakes test done.
6 Cool for 10 minutes before removing to a wire rack.
7 For frosting, combine brown sugar, butter and milk in a saucepan; bring to a boil over medium heat.
8 Cook and stir for 2 minutes.
9 Remove from the heat; stir in vanilla.
10 Cool to lukewarm.
11 Gradually beat in confectioners' sugar until frosting reaches spreading consistency.
12 Frost cupcakes.