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Print this Recipe    Zucchini Cupcakes

Zucchini Cupcakes

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

1 cup packed brown sugar
1/2 cup butter or margarine
1/4 cup milk
1 teaspoon vanilla extract
1 1/2 to 2 cups confectioners' sugar

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 350 F 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. Yield: 1-1/2 to 2 dozen .

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