3 eggs.
1 1/3 cups sugar
1/2 cup vegetable oil
1/2 cup orange juice
1 tsp almond extract
2 1/2 cups 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 cups shredded zucchini
CARAMEL FROSTING:
1 cup packed brown sugar
1/2 cup butter or margarine
1/4 cup milk
1 tsp vanilla extract
1 1/2 to 2 cups confectioners' sugar.
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In a mixing bowl, beat eggs, surag, 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 for 20-25 minutes or until cupcakes test done. Cool for 10 minutes before removing to rack.
FOR FROSTING, combine brown sugar, butter and milk in a sauce pan; 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 convectioners' sugar until frosting reaches spreading consistency. Frost cupcakes.
Yield: 1 1/2 - 2 dozen.
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