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