Coconut Low-Fat Cupcake Recipe
Ingredients:
* 2 1/2 cups self-rising flour
* 2 cups granulated sugar
* 2/3 cup unsweetened cocoa powder
* 1/2 tsp salt
* 2 tsp baking soda
* 6 tbsp unsweetened applesauce
* 2 1/4 cup nonfat milk
* 1 tsp pure vanilla extract
Filling:
* 1 cup light soy milk
* 2 tbsp granulated sugar
* 2 tbsp cornstarch
* 1 cup flaked coconut
Directions:
First, you should put together your coconut filling. In a saucepan, combine
the milk, sugar and the cornstarch, using a whisk. Bring this mixture to a
boil, making sure that it doesn’t scorch. Once it boils, remove it from the
burner and let it cool for about five minutes. Then, stir in your coconut
and cover it with plastic wrap and pop it into the fridge for about an hour.
Now for the cupcakes. First, get your oven going at 375 degrees Fahrenheit
(190.5 degrees Celsius). Combine all of the dry ingredients together in a
mixing bowl. In a different bowl, mix together the applesauce, milk and
vanilla extract. Then, stir in the mixed dry ingredients. Now that your
batter is complete, fill your cupcake papers halfway full. Dab in about one
tablespoon of the coconut filling into the center of the cup and then cover
it with another bit of the cupcake batter. Bake the cakes for about 25 to 30
minutes and you’re ready for a coconut filled, low-calorie cupcake.
Prettypinkbutterfly
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