Zucchini Cupcakes - cooking recipe

Ingredients

Cupcakes
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
Frosting
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

Preparation

In a mixing bowl, beat eggs, sugar, oil, orange juice and extract.
Combine dry ingredients; add to the egg mixture and mix well.
Add zucchini and mix well.
Fill greased or paper-lined muffin cups two-thirds full.
Bake at 350\u00b0F for 20-25 minutes or until cupcakes test done.
Cool for 10 minutes before removing to a wire rack.
For frosting, combine brown sugar, butter and milk in a saucepan; bring to a boil over medium heat.
Cook and stir for 2 minutes.
Remove from the heat; stir in vanilla.
Cool to lukewarm.
Gradually beat in confectioners' sugar until frosting reaches spreading consistency.
Frost cupcakes.