Pineapple Zucchini Cupcakes with Cream Cheese Frosting Modified them from my Pineapple Zucchini Cake. Gina’s Weight Watcher Recipes Servings: 18 • Serving Size: 1 cupcakes • Old Points: 4 pts • Points+: 5 pts Calories: 197.8 • Fat: 6.5 g • Protein: 3.0 g • Carb: 31.1 g • Fiber: 1.7 g • Sugar: 21.7 g Sodium: 284.2 mg Ingredients:
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 cup granulated sugar
1/2 cup flaked coconut
2 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
1/4 tsp nutmeg, optional
1 pinch ginger, optional
2 tbsp coconut oil (or vegetable oil)
2 whole large eggs
1 tsp vanilla
2 cups grated zucchini, unpeeled, squeezed well of all moisture
20 oz. can crushed pineapple in juice, drained well For the Frosting:
8 oz 1/3 fat Philadelphia Cream Cheese
1 cup powdered sugar
1 tsp vanilla extract Directions:
Preheat oven to 350°. In a large bowl, combine flour, sugar, coconut, baking soda, salt, and spices; stir well with a whisk. In a medium bowl, combine oil, eggs, and vanilla; stir well. Add grated zucchini and pineapple; mix well. Fold wet ingredients with the dry ingredients, batter will be stiff and dry but keep folding it and it will all come together.
Spoon batter into cupcake tin. Bake at 350° for about 23 minutes, or until a wooden toothpick inserted in the center comes out clean. Cool completely on a wire rack
To prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth. Spread or pipe frosting over the cupcakes once they are cooled. You can garnish with chopped pecans or walnuts, if desired (extra points
1 quantity classic cupcake recipe (see related recipe)
1/2 cup cocoa powder, sifted
3/4 cup dark or milk choc bits
1 tablespoon cocoa powder, extra, to serve
1/2 cup cream
200g dark chocolate, roughly chopped
Follow step 1 of classic cupcake recipe, reducing self-raising flour to 1 1/2 cups. Stir in cocoa powder and choc bits.
Follow step 2 of classic cupcake recipe.
Bake cupcakes following step 3 of classic cupcake recipe.
Make icing: Place cream and chocolate into a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until smooth. Remove from heat. Refrigerate for 30 minutes, or until a spreadable consistency. Spread over cupcakes. Sprinkle with cocoa.
Shortcut: Place cream and chocolate into a microwave-safe bowl. Heat, uncovered, stirring every 30 seconds with a metal spoon, for 1 1/2 to 2 minutes on MEDIUM (50%) power, or until melted and smooth.