Zucchini Cupcakes

Name: Zucchini Cupcakes
Ingredients: Cupcakes; 3 eggs; 1 1/3 cups sugar; 1/2 cup vegetable oil; 1/2 cup orange juice; 1 teaspoon almond extract; 2 1/2 cups all-purpose flour; 2 teaspoons ground cinnamon; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 1/2 teaspoon ground cloves; 1 1/2 cups shredded zucchini; Frosting; 1 cup packed brown sugar; 1/2 cup butter or 1/2 cup margarine; 1/4 cup milk; 1 teaspoon vanilla extract; 1 1/2 - 2 cups confectioners' sugar

19 ingredients

12 steps

Ingredients

Cupcakes
3 eggs
1 1/3 cups sugar
1/2 cup vegetable oil
1/2 cup orange juice
1 teaspoon almond extract
2 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cloves
1 1/2 cups shredded zucchini
Frosting
1 cup packed brown sugar
1/2 cup butter or 1/2 cup margarine
1/4 cup milk
1 teaspoon vanilla extract
1 1/2 - 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°F for 20-25 minutes or until cupcakes test done.
6

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

For frosting, combine brown sugar, butter and milk in a saucepan; bring to a boil over medium heat.
8

Cook and stir for 2 minutes.
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.