MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Zucchini Cupcakes
Categories: Cakes, Squash, Citrus
Yield: 18 servings

3 lg Eggs; room temp
1 1/3 c Sugar
1/2 c Oil
1/2 c Orange juice
1 ts Almond extract
2 1/2 c A-P flour
2 ts Ground cinnamon
2 ts Baking powder
1 ts Baking soda
1 ts Salt
1/2 ts Ground cloves
1 1/2 c Shredded zucchini

MMMMM--------------------------FROSTING-------------------------------
1 c Packed brown sugar
1/2 c Butter, cubed
1/4 c Milk
1 ts Vanilla extract
2 c Confectioners' sugar

Set oven @ 350-|F/175-|C.

Beat together the 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.

Virginia Lapierre, Greensboro Bend, Vermont

Makes: about 1 1/2 dozen

RECIPE FROM: https://www.tasteofhome.com

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