I really enjoy desserts and these days cupcakes are all the rage. They are easy to transport, easy to clean up, and come in individual servings, making cupcakes a Mom's best friend. Today's cupcakes have an extra added attraction. They are light (only 144 calories each) and include a dab of fruit (healthy choice). The recipe comes from DIABETIC COOKING.
PINEAPPLE COCONUT CUPCAKES
1 pkg. white cake mix
12 oz. sugar-free lemon lime soda
1 egg
1 egg white
2 tbsp. canola oil
1/2 c. flaked sweetened coconut
1 can (20 oz.) crushed pineapple in it's own juice
1 tbsp. plus 1 tsp. cornstarch
2 c. sugar-free whipped topping
Preheat oven according to cake mix package directions. Line 24 muffin cups with paper baking cups.
Beat cake mix, soda, egg, egg white, and oil in large bowl with electric mixer according to package directions. Spoon batter into muffin cups.
Bake 14 minutes or until toothpick inserted into centers comes out clean.
Cool in pans 10 minutes. Remove to wire racks to cool completely.
Cook and stir coconut in medium saucepan over medium-high heat 2 minutes or until golden brown. Immediately transfer to plate; set aside to cool completely.
Combine pineapple with juice and cornstarch in same saucepan; bring to a boil over medium high heat. Cook and stir 1 minute or until thickened. Remove from heat; cool to room temperature.
Spoon one rounded tbsp. whipped topping on each cupcake; top with one rounded tbsp. pineapple mixture. Sprinkle with toasted coconut. Refrigerate until ready to serve.
No comments:
Post a Comment