ZUCCHINI CUPCAKES WITH CARAMEL FROSTING

If you have lots of zucchini this time of year too, I know we're always looking for ways to use it up. I

came across this recipe recently and really enjoyed it - especially the frosting!  What a great combination!

So I wanted to share with ya'll - since it missed getting into my cookbook!  You'll probably forget you're getting your vegetables too!

Photo: Taste of Home

ZUCCHINI CUPCAKES

3 eggs

1-1/3 c. sugar

1/2 c. vegetable oil

1/2 c. orange juice

1 tsp. almond extract

2-1/2 c. 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 c. shredded zucchini

CARAMEL FROSTING:

1 c. packed brown sugar

1/2 c. butter

1/4 c. milk

1 tsp. vanilla extract

1-1/2 - 2 cups powdered sugar

Preheat oven to 350. In a medium mixing bowl,beat eggs,sugar,oil,orange juice and extract.Combine dry ingredients;add to the egg mixture and mix well. Add zucchini and blend.Fill cupcake liners 3/4 full and bake 20-25 minutes or until toothpick in center comes out clean.For Frosting:combine brown sugar, butter and milk in a saucepan.Bring to boil over medium heat;cook and stir for 2 - 3 minutes or until thickened.Remove from heat; stir in vanilla. Cool to lukewarm. Gradually beat in powedered sugar until frosting reaches desired spreading consistency. Frost cooled cupcakes. Yield: 1-1/2 - 2 dozen.

Linked to Gooseberry Patch Roundup - Garden