Average Rating: 4.125TOTAL TIME: Prep: 15 min. Bake: 15 min. + cooling
YIELD: 2 dozen.Ingredients
- 1 package (16 ounces) angel food cake mix
- 3/4 cup baking cocoa
- 1 cup reduced-fat sour cream
- 1 cup confectioners' sugar
- 1/8 teaspoon coconut extract
- 2-1/2 cups reduced-fat whipped topping
- 3/4 cup sweetened shredded coconut, toasted
Instructions
- 1. Prepare cake mix according to package directions for cupcakes, adding cocoa when mixing.
- 2. Fill foil- or paper-lined muffin cups two-thirds full. Bake at 375° for 11-15 minutes or until cake springs back when lightly touched and cracks feel dry. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- 3. For frosting, in a large bowl, combine the sour cream, confectioners' sugar and extract until smooth. Fold in whipped topping. Frost cupcakes. Sprinkle with coconut. Refrigerate leftovers.
- 4.
Nutrition Facts
1 cupcake: 142 calories, 3g fat (2g saturated fat), 3mg cholesterol, 154mg sodium, 27g carbohydrate (16g sugars, 1g fiber), 3g protein.
Diabetic Exchanges: 1-1/2 starch, 1/2 fat.
