Average Rating: 4.333333TOTAL TIME: Prep: 20 min. Bake: 30 min. + cooling
YIELD: 1-1/2 dozen.Ingredients
- 2 large egg whites
- 1 large egg, room temperature
- 1/3 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1-1/4 cups all-purpose flour
- 1 cup sugar
- 1/3 cup baking cocoa
- 1/2 teaspoon baking soda
- 3/4 cup buttermilk
FILLING:- 1 cup reduced-fat ricotta cheese
- 1/4 cup sugar
- 1 large egg white
- 1/3 cup sweetened shredded coconut
- 1/2 teaspoon coconut or almond extract
- Confectioners' sugar
Instructions
- 1. Preheat oven to 350°. Coat 18 muffin cups with cooking spray.
- 2. Beat first 4 ingredients until well blended. In another bowl, whisk together flour, sugar, cocoa and baking soda; gradually beat into egg mixture alternately with buttermilk.
- 3. For filling, beat ricotta cheese, sugar and egg white until blended. Stir in coconut and extract.
- 4. Fill prepared cups with half of the batter. Drop filling by tablespoonfuls into center of each cupcake; cover with remaining batter.
- 5. Bake until a toothpick inserted in cupcake portion comes out clean, 28-33 minutes. Cool 10 minutes before removing from pans to wire racks; cool completely. Dust with confectioners' sugar.
Nutrition Facts
1 cupcake: 126 calories, 2g fat (1g saturated fat), 14mg cholesterol, 85mg sodium, 24g carbohydrate (16g sugars, 1g fiber), 4g protein.
Diabetic Exchanges: 1-1/2 starch.
