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Zucchini Cupcakes




Source of Recipe


recipe ross


List of Ingredients




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

Recipe



Heat oven to 350ºF (175ºC). In a mixing bowl, beat eggs, sugar, oil, orange juice and extract. Combine dry ingredients; add to egg mixture and mix well. Add zucchini and mix well. Fill greased or paper-lined muffin cups 2/3 full. Bake 20 - 25 minutes, until cupcakes test done. Cool 10 minutes before removing to a wire rack. Frosting: Combine brown sugar, butter and milk in a saucepan; bring to a boil over medium heat. Cook and stir 2 minutes. Remove from heat; stir in vanilla. Cool to lukewarm. Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes. Makes 20.