Zucchini Cupcakes

 

Zucchini Cupcakes

From Taste of Home Booklet Blue Ribbon Recipes from 2000

3 large eggs, 1-1/3 cups of sugar, 1/2 cup of canola oil, 1/2 cup of orange juice, 1 tsp almond extract, 2-1/2 cups all-purpose flour, 2 tsp ground cinnamon, 2 tsp baking powder,

1 tsp baking soda, 1 tsp of salt, 1/2 tsp ground cloves, 1-1/2 cups shredded zucchini

FROSTING: 1 cup packed brown sugar, 1/2 cup of butter, cubed, 1/4 cup 2% milk

1 teaspoon vanilla extract, 1-1/2 to 2 cups confectioners' sugar

Preheat oven to 350°. Beat together the first 5 ingredients. Combine dry ingredients; gradually add to egg mixture and blend well. Stir in zucchini. Fill 18 paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing to a wire rack.

For frosting, combine brown sugar, butter and milk in a large saucepan. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in vanilla. Cool to lukewarm.

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