Zucchini Cupcakes with Caramel Frosting

Yield: 1-1/2 - 2 dozen

Ingredients:

• 3 eggs
• 1-1/3 c. sugar
• 1/2 c. vegetable oil
• 1/2 c. orange juice
• 1 tsp. almond extract
• 2-1/2 c. all purpose flour
• 2 tsp. ground cinnamon
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. salt
• 1/2 tsp. ground cloves
• 1-1/2 c. shredded zucchini

CARAMEL FROSTING:

• 1 c. packed brown sugar
• 1/2 c. butter
• 1/4 c. milk
• 1 tsp. vanilla extract
• 1-1/2 - 2 cups powdered sugar

Directions:

1. Preheat oven to 350. In a medium 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 blend.
3. Fill cupcake liners 3/4 full and bake 20-25 minutes or until toothpick in center comes out clean.
4. For Frosting:combine brown sugar, butter and milk in a saucepan.Bring to boil over medium heat;cook and stir for 2 - 3 minutes or until thickened.Remove from heat; stir in vanilla. Cool to lukewarm. Gradually beat in powedered sugar until frosting reaches desired spreading consistency. Frost cooled cupcakes.