Monday, April 9, 2012

A cupcake I like

Ok, so here are the cupcakes that I was supposed to make over the weekend. First of all, I am so happy I made them because I have discovered that egg white and applesauce bind perfectly with boxed cake mix; the result, a deliciously moist cupcake that is not filled with empty calories.

Second, I'm no fan of cupcakes. Actually, the last time I ate a cupcake it was for a class assignment--a very yummy gluten-free one. But even then I only took a couple of bites.

What is my reasoning behind not liking cupcakes you ask? Well for one they're not as moist as cake. I find cupcakes are usually on the dry side. Plus, if you want to get a good bite, you have to get it all: frosting and cake. But the problem with this is that sometimes there is too much frosting and sometimes not enough. So in order for me to like a cupcake, it has to have the perfect cake-to-frosting balance. It also has to be small enough to take a bite of everything every time. Forgive me, but yes, I am OCD about cupcakes.

But, there is hope. The cupcakes I made today met--and surpassed--my expectations. They call for coconut milk, egg whites and apple sauce, so the final product is a fluffy delectable goodness. Also, they're skinny cupcakes, so eating one (or two, or three) comes with less guilt than eating a regular cupcake. Oh and they're super simple to bake. Enjoy!

Skinny Coconut Cupcakes (adpated from Skinny Taste)
Makes 24 cupcakes.
Active time: 15 minutes. Total time: 40 minutes + cooling

  • 8 oz. (one package) 1/3 less fat cream cheese 
  • 1 cup powdered sugar
  • 4 teaspoons coconut extract
  • 2 egg whites
  • 1 cup lite coconut milk, available in the Thai aisle at supermarkets
  • 3/4 cup unsweetened apple sauce
  • 1 box white cake mix
  • Shredded sweetened coconut, for topping
  1. Preheat oven to 350 F. Line two cupcake pans and set aside.
  2. Beat cream cheese, powdered sugar and 2 teaspoons coconut extract with an electric mixer until incorporated, about 1 minute at medium speed. Transfer to bowl and place in the refrigerator until ready to use.
  3. In the bowl of an electric mixer, combine remaining coconut extract, egg whites, coconut milk and apple sauce. Beat about 2 minutes, until fully combined. Add cake mix and beat until batter forms, about 2 minutes. Do not over beat.
  4. Pour batter onto lined cupcake pans, filling each about halfway. Bake for 20-24 minutes, or until a toothpick inserted in the middle of one cupcake comes out clean. Let cupcakes cool.
  5. Top each cupcake with 1 teaspoon frosting and shredded coconut right before serving.

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