Zucchini Cupcakes

Ingredients:

• 3 eggs
• 1 1/3 cups sugar
• 1/2 cup canola 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
• Caramel frosting:
• 1 cup packed brown sugar
• 1/2 cup butter, cubed
• 1/4 cup 2 percent milk
• 1 teaspoon vanilla extract
• 1 1/2 to 2 cups confectioners’ sugar

Directions:

1. In a large bowl, beat the eggs, sugar, oil, orange juice and extract.
2. Combine dry ingredients; gradually add to egg mixture and mix well.
3. Stir in zucchini.
4. Fill paper-lined muffin cups two-thirds full.
5. Bake at 350° for 20-25 minutes or until toothpick inserted near the center comes out clean.
6. Cool for 10 minutes before removing to a wire rack.
7. For frosting, combine the 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. Gradually beat in confectioners’ sugar until frosting reaches spreading consistency.
11. Frost cupcakes.