Zucchini Cupcakes

3 eggs
1 1/3 cup sugar
½ cup vegetable oil
½ cup orange juice
1 teaspoon almond extract
2 ½ cups all- purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon ground cloves
1 ½ cups shredded zucchini

CARAMEL FROSTING:
1 cup packed brown sugar
½ cup butter/margarine
¼ cup milk
1 teaspoon vanilla extract
1 ½ to 2 cups confectioners sugar

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 20-25 minutes or until toothpick comes out clean.  Cool for 10 minutes.

FOR FROSTING:  Combine brown sugar, butter and milk in a saucepan.  Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.  Remove from the heat; stir in vanilla.  Cool to lukewarm.  Gradually beat in confectioners’ sugar until frosting reaches a spreading consistency.  Frost cupcakes.  Lick spoon and bowl!  (smile)