Zucchini Cupcakes

Name: Zucchini Cupcakes
Ingredients: 3 eggs; 1 13 cups sugar; 12 cup vegetable oil; 12 cup orange juice; 1 teaspoon almond extract; 2 12 cups all-purpose flour; 2 teaspoons ground cinnamon; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 12 teaspoon ground cloves; 1 12 cups zucchini, shredded; 1 cup brown sugar, packed; 12 cup butter; 14 cup milk; 1 teaspoon vanilla extract; 1 12-2 cups confectioners' sugar

17 ingredients

13 steps

Ingredients

3 eggs
1 13 cups sugar
12 cup vegetable oil
12 cup orange juice
1 teaspoon almond extract
2 12 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
12 teaspoon ground cloves
1 12 cups zucchini, shredded
1 cup brown sugar, packed
12 cup butter
14 cup milk
1 teaspoon vanilla extract
1 12-2 cups 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 for 20-25 minutes or until toothpick comes out clean.
6

Cool for 10 minutes before removing to a wire rack.
7

For frosting, combine brown sugar, butter and milk in a saucepan.
8

Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
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.
13

Yield: 1-1/2 to 2 dozen.