Zucchini Cupcakes

Ingredients

• 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
• 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. Add zucchini and mix well.
3. Fill greased or paper-lined muffin cups two-thirds full.
4. Bake at 350°F for 20-25 minutes or until cupcakes test done.
5. Cool for 10 minutes before removing to a wire rack.
6. For frosting, combine brown sugar, butter and milk in a saucepan; bring to a boil over medium heat. Cook and stir for 2 minutes.
7. Remove from the heat; stir in vanilla. Cool to lukewarm. Gradually beat in confectioners' sugar until frosting reaches spreading consistency.
8. Frost cupcakes.