_ Ingredients
1/2 cup canola oil
1-1/3 cups sugar
3 large eggs, room temperature
1 teaspoon almond extract
1/2 cup orange juice
2 teaspoons ground cinnamon
2-1/2 cups all-purpose flour
1-1/2 cups shredded zucchini
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cloves
1 teaspoon baking soda
FROSTING:
1/2 cup butter, cubed
1 cup packed brown sugar
1 teaspoon vanilla extract
1/4 cup 2% milk
1-1/2 to 2 cups confectioners' sugar
_ Directions
Total Time . Prep: 20 min. Bake: 20 min. + cooling
Preheat oven to 350°. Beat first 5 ingredients. Combine dry
ingredients; gradually add to egg mixture and blend well. Stir in
zucchini.
Fill paper-lined muffin cups two-thirds full. Bake until a toothpick
inserted in center comes out clean, 20-25 minutes. Cool 10 minutes
before removing to a wire rack.
For frosting, combine brown sugar, butter and milk in a large
saucepan. Bring to a boil over medium heat; cook and stir until
thickened, 1-2 minutes. Remove from heat; stir in vanilla. Cool to
lukewarm.
Gradually beat in confectioners' sugar until frosting reaches spreading
consistency. Frost cupcakes.
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