Cakes:

Zucchini Cupcakes

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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
Caramel Frosting:
1 cup brown sugar
1/2 cup margarine
1/4 cup milk
1 teaspoon vanilla
2 cups confectioners' sugar, sifted

Instructions

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 degrees for 20 to 25 minutes or until cupcakes test done. Cool for 10 minutes before removing to wire rack. For frosting, combine brown sugar, margarine and milk in 2-quart heavy saucepan. Bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from heat; stir in vanilla. Cool to lukewarm. Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost. Makes 1 1/2 to 2 dozen cupcakes.

Lavonne Mienke
Bettendorf