Ingrédients pour Chocolate Coconut Cupcakes Light
- Unsweetened Cocoa
- Ground Cinnamon
- 1/2 cup boiling water
- Plain Fat Free Yogurt
- 1 teaspoon baking soda
- Sugar
- Margarine
- Egg Yolk
- All Purpose Flour
- Shredded Coconut
- Vanilla Extract
- 1/2 teaspoon almond extract
- Pinch of salt
- 1 large egg white
- Water
- Semisweet Chocolate
- 1 cup powdered sugar
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Comment préparer Chocolate Coconut Cupcakes Light
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a small bowl, whisk together 1/4 cup unsweetened cocoa powder and 1 teaspoon ground cinnamon.
- Add 1/2 cup boiling water to the cocoa mixture, stirring until smooth and cocoa is completely dissolved. Set aside.
- In a medium bowl, combine 1 cup plain nonfat Greek yogurt and 1 teaspoon baking soda. Stir gently until combined.
- In a large bowl, cream together 1/2 cup granulated sugar, 2 tablespoons unsalted margarine, and 1 large egg yolk using an electric mixer on high speed for 1 minute.
- Add the cocoa mixture and yogurt mixture to the wet ingredients. Mix until just combined.
- Add 1 1/2 cups all-purpose flour, 1 cup shredded sweetened coconut, 1 teaspoon vanilla extract, and 1/2 teaspoon almond extract. Mix until just combined. Do not overmix.
- In a clean bowl, beat 1 large egg white with a pinch of salt using an electric mixer on high speed until stiff, glossy peaks form.
- Gently fold the egg whites into the batter until just combined.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
- While cupcakes are cooling, prepare the frosting: In a small saucepan, combine 1 1/2 tablespoons water, 1 teaspoon margarine, and 2 ounces of semisweet chocolate chips.
- Cook over medium heat, stirring constantly, until the chocolate is melted and smooth.
- Remove from heat and stir in 1 cup powdered sugar, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon vanilla extract until smooth.
- Once cupcakes are completely cool, frost with the chocolate frosting.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
81g
Fat
9g
Carbs
10g
