Ingredients
2 egg whites
1 egg
1/3 cup unsweetened applesauce
1 teaspoon vanilla extract
1-1/4 cup all-purpose flour
1 cup sugar
1/3 cup baking cocoa
1/2 teaspoon baking soda
3/4 cup 1% buttermilk
Filling:
1 cup fat-free ricotta cheese
1/4 cup sugar
1 egg white
1/3 cup flaked coconut
1/2 teaspoon coconut or almond extract
2 teaspoons confectioners’ sugar
Preparation
In a mixing bowl, combine the egg whites, egg, applesauce and vanilla. Combine the flour, sugar, cocoa and baking soda; gradually add to egg white mixture alternately with buttermilk. Spoon half of the batter into 18 muffin cups coated with non-stick cooking spray. In another mixing bowl, beat the ricotta cheese, sugar and egg white until smooth. Stir in coconut and extract. Spoon 1 tablespoonful in the center of each muffin cup. Fill muffin cups two-thirds full with remaining batter. Bake at 350 F. for 28-33 minutes or until a toothpick inserted in cupcake comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. Dust with confectioners’ sugar. Yield: 1-1/2 dozen.
See more good recipes at: www.havefunbaking.com And check our: www.lovetobakeandcook.blogspot.com
