Chocolate Macaroon Cupcakes
2 egg whites
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
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
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.
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Pairs Well With
These cupcakes have a wonderful coconut and ricotta cheese filling hidden inside the cupcake. They are so tasty you will be surprised to learn they only have 121 calories per cupcake. Diabetic exchange 1-1/2 starch. This recipe I got from a diabetic cookbook.