(Please ignore my poor decorating skills...I am working on them!)
1 1/3 C sugar
1/2 C canola oil
1/2 C orange juice
1 tsp almond extract
2 1/2 (+1/4 for higher elevation) flour
2 tsp cinnamon
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 tsp ground cloves
1 1/2 C shredded zucchini
1 C brown sugar (packed)
1/2 C butter
1/4 C milk
1 tsp vanilla
1 1/2 - 2 C powdered sugar
Preheat the oven to 350.
Fill 24 cupcake tins with paper-liners or grease them.
Beat the eggs, sugar, oil, orange juice, almond extract, and vanilla in a large bowl.
Add the flour, cinnamon, powder, soda, salt, and cloves and mix until well combined.
Gently stir in the zucchini.Fill the muffin tins 2/3 full.
Bake for 20-25 minutes (until a toothpick comes out clean).
Cool for 10 minutes in the pan and then place the cupcakes on a wire rack to finish cooling.
To make the frosting, combine the butter, brown sugar, and milk in a saucepan on medium heat.
Bring the mixture to a boil and stir for about 2 minutes until it is thickened.
Remove from heat and add the vanilla - let the mixture cool until it is lukewarm.
Beat in the powdered sugar until the desired frosting consistency is attained.
Frost cooled cupcakes.
*This recipe is from Taste of Home.