Zucchini cupcakes with pineapple icing
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Time to make:
50 mins (Hands-on time: 20 mins, Cooking time: 30 mins)
$0.48 per serve
(at time of publication)
Full ingredients list:
- 1 1/2 cups gluten-free plain flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon baking soda
- 1/2 cup caster sugar
- 1/2 cup brown sugar
- 2/3 cup reduced-fat table spread
- 2 eggs
- 1 teaspoon vanilla essence
- 1/4 cup low-fat Greek-style yoghurt
- 1 1/4 cups grated zucchinis
- 250g light cream cheese
- 2 tablespoons maple syrup
- 1/2 cup crushed pineapple in natural juice, drained
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 180ºC. Line 24 mini muffin tin holes with paper cases.
Step 2 Sift flour, salt, cinnamon and baking soda into a bowl and mix together lightly. Set aside.
Step 3 Beat sugars and table spread together. Add eggs one at a time. Stir in vanilla, yoghurt and zucchinis.
Step 4 Fold in flour mixture. Spoon into cases and bake for 10–15 minutes, or until firm and golden.
Step 5 Cool completely. To make icing, beat cream cheese with syrup. Use to ice cakes then top with a dollop of pineapple.
About this recipe
First published: November 2012