Moist zucchini cupcakes with a yummy caramel icing

Ingredients

• 3 eggs
• 1 1/3 cups sugar
• 1/2 cup oil
• 1/2 cup orange juice
• 1 teaspoon vanilla
• 2 1/2 cups flour
• 2 teaspoons cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon ground cloves
• 1 1/2 cups shredded zucchini
• 1 cup brown sugar, packed
• 1/2 cup butter
• 1/4 cup milk
• 1 teaspoon vanilla
• 1 1/2 -2 cups confectioners sugar

Directions

1. In a bowl, beat eggs, sugar, oil, vanilla, and orange juice.
2. Combine dry ingredients; add to the egg mixture and mix. Add zucchini and mix well.
3. Fill greased or paper lined muffin cups two-thirds full. Bake at 350 degrees for 20-25 minutes or until test done. Cool for 10 minutes and remove from pan.
4. To make the caramel icing, combine brown sugar, butter, and milk in saucepan; bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from heat and stir in 1 teaspoon vanilla. Cool to lukewarm and gradually beat in confectioners sugar until icing reaches desired consistency for frosting.

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