Zucchini Cupcakes!!

INGREDIENTSNutrition

SERVINGS 20UNITS US

• Cupcakes

• 3eggs
• 1 1⁄3cups sugar
• 1⁄2cup vegetable oil
• 1⁄2cup orange juice
• 1teaspoon almond extract
• 2 1⁄2cups all-purpose flour
• 2teaspoons ground cinnamon
• 2teaspoons baking powder
• 1teaspoon baking soda
• 1teaspoon salt
• 1⁄2teaspoon ground cloves
• 1 1⁄2cups shredded zucchini

• Frosting

• 1cup packed brown sugar
• 1⁄2cup butter or 1⁄2 cup margarine
• 1⁄4cup milk
• 1teaspoon vanilla extract
• 1 1⁄2-2cups confectioners' sugar

• DIRECTIONS

  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.