Five Ingredient Pineapple Zucchini Cupcake with Coconut Frosting

I am in the house, scared of going anywhere because of the snow.   I did not hoard any goodies during this snowmagedon, as my my friend refers to this weather, so I am making them instead.  Here is my take on a cake I saw in facebook.  In my adapted version, I added zucchini and nuts and used a yellow cake mix.  The simple frosting completes the cupcake and I think is a must.

This is an easy cake to make on a day like today when you are restless to do something but no pep (darn that gloomy weather) to do something elaborate.  This recipe is something you can rely on such days. It requires only five ingredients.  It does not require any liquid other than the juice of the pineapple tidbits and no oil or butter was used either. So you can have more than one cupcake.  On such a dreary day like today, you will be tempted anyway as I said in the limerick I posted today in this blog.

Pineapple Zucchini Cupcake with Coconut Frosting

Yields 24 cupcakes

12 servings (2 cupcakes per serving)

Pineapple Zucchini Cupcake

• 1 box yellow cake mix
• 2 large eggs
• 1 -20 oz can pineapple tidbits in its own juice, Undrained (note 1)
• 1 whole small zucchini, unpeeled, and cut into small cubes (note 2)
• 1/2 cup chopped walnuts or your nut of choice

Note: It is intended that no water, butter or oil are added in this recipe.

Preheat the oven to 350 degrees Fahrenheit.

Mix all the ingredients in a bowl with a whisk till well blended. Place the batter in a paper lined muffin pans using a large ice cream scoop if you have one.  Bake for 12-15 minutes until the toothpick comes out clean. Cool.   Top with the coconut frosting the recipe of which is below.

Coconut Frosting (Note 3)

• 4 tbsp butter
• 1/2 cup powdered sugar
• 1 tsp milk
• 4 oz Cool Whip topping
• 1/2 cup dry shredded sweet coconut

Whip the butter with a whisk.  Gradually add the powdered sugar.  Add milk if necessary.  Then fold in the Cool Whip Topping.  Add the shredded coconut to the mixture.  

Notes:

1.  You can use crushed pineapple in its own juice, undrained.

2,  You can remove the middle part of the zucchini if you prefer and squeeze out the moisture of the remaining flesh by placing them in a towel and wring out the water.  I am a lazy cook and did not do any of these steps.  My husband did not complain about anything so I think it is OK.  

3.  You can simplify this frosting by just combining the Cool Whip with the shredded sweet coconut and forget about the other ingredients.

Nutritional facts does not include the frosting

Nutrition Facts

Serving Size 52 g

Amount Per Serving

Calories 201 Calories from Fat 53

% Daily Value*

Total Fat 5.9g 9%

Saturated Fat 1.0g 5%

Cholesterol 32mg 11%

Sodium 299mg 12%

Potassium 47mg 1%

Total Carbohydrates 34.2g 11%

Sugars 19.0g

Protein 3.0g

Vitamin A 1% • Vitamin C 0% Calcium 6% • Iron 5%

Nutrition Grade C+

* Based on a 2000 calorie diet

Nutritional Analysis

Bad points

• Very high in sugar