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Zucchini Cupcakes




Source of Recipe


co worker Paula U.


List of Ingredients





3 eggs

1 1/3 cups sugar

½ cup canola oil

½ cup orange juice

1 teaspoon almond extract

2 ½ cups all-purpose flour

2 teaspoons ground cinnamon

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

½ teaspoon ground cloves

1 ½ cups shredded zucchini




Recipe



In a large bowl, beat the eggs, oil, orange juice and extract. Combine dry ingredients; gradually add to egg mixture and mix well. Stir in zucchini.

Fill paper-lined muffin cups two-thirds full. Bake at 350 for 20-25 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack.

For frosting, combine the brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool to lukewarm.

Gradually beat in confectioners’ sugar until frosting reaches spreading consistency. Frost cupcakes.