These are from a blog I follow called Skinny Taste @ www.skinnytaste.com. I know the recipe sounds a little strange, but trust me, these are so tasty. And they're healthy, too. They reminded me of Jerry Seinfeld's wife and her Deceptively Delicious recipes. These taste like a little bit of "fall" in your mouth. :) I reduced the oven temp by 25 degrees, made these mini-sized, and changed the cooking time to 15 minutes per batch. This recipe made 59 mini cakes - which was still not enough when trying to share with the teachers at school. Those teachers that ate them were raving. They were a hit!
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
Minis provide 59 cupcakes and are 1.3 WW points or just under 2 PPWW points
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
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
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. Or preheat oven to 325 degrees for mini cupcakes.
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. (If making the minis, bake at 325 degrees for 15 minutes).
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).
Mini Pineapple Zucchini Cupcake / Cream Cheese Frosting
More minis
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