Zucchini Cupcakes with Carmel Frosting
butter, do not substitute
1 1/2 to 2
Beat together eggs, oil and sugar until light and fluffy. Add orange juice and almond extract and mix well.
Stir in the grated zucchini.
In a separate bowl, combine flour, soda, baking powder, salt, cinnamon and cloves.
Slowly add the dry ingredients to the zucchini mixture, making sure everything is combined well.
Fill lined muffin tins until they are almost full. Bake for 19-22 minutes or until a toothpick comes out clean. Let cupcakes cool completely.
For the frosting, bring the butter, brown sugar and milk to a boil in a saucepan. Continue to stir and cook for 2 minutes or until slightly thickened.
Remove pan from heat and add vanilla. Set aside and let the mixture cool to room temperature.
Beat in powdered sugar until desired frosting consistency. Frost cooled cupcakes.
Last Updated: Fri, Jul 22, 2011