Monday, November 17, 2014

Skinny Coconut & Raspberry Cupcakes

Desiccated Coconut & Raspberries Cupcakes

Makes 12 regular size cupcakes

5 tbsp unsweetened applesauce
4 tbsp coconut oil
1/4 cup ground almond
1 cup desiccated coconut
2 cups + 3 tbsp icing sugar, sifted
3/4 cup plain flour
1/2 teaspoon baking powder
3/4 cup egg whites
100g raspberries

1. Preheat the oven to 180 C/fan 160 C/gas 4.

2. Line muffin pan with cupcake linings.

3. This couldn't be easier. Simply mix together everything, apart from the raspberries, until smooth. Spoon into the paper cases and divide the raspberries among the cakes, pressing them lightly on to the surface.

4. Bake for 30 minutes, until the cakes are golden and just springy to touch in the middle.

5. Remove from the oven and cool slightly before removing from the tin. Serve warm or cold. The cakes will keep in an airtight container for a few days and still remain really moist and yummy.

Adapted from this. This has no butter and has less fat but taste just like the full-fat version ;)

Each cupcake: 245 calories, 10g fat, 0 cholesterol

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