Island Pineapple Cupcakes
These light cupcakes are topped with fluffy pineapple frosting and a sprinkle of toasted coconut. Source: Diabetic Living Magazine
Ingredients
Directions
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To prepare the cupcakes: Allow egg whites and yolks to stand at room temperature for 30 minutes. Line twenty-four 2 1/2-inch muffin cups with paper bake cups; set aside.
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Preheat oven to 325 degrees F. Meanwhile, in a large bowl, combine cake flour, sugar, baking powder, and salt. Make a well in the center of the flour mixture.
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Add egg yolks, pineapple juice, and oil to flour mixture. Beat with an electric mixer on low speed until combined. Beat on high speed about 5 minutes more or until batter is satin smooth. Thoroughly wash and dry the beaters. In a very large bowl, combine egg whites and cream of tartar; beat with an electric mixer on medium speed until stiff peaks form (tips stand straight). Pour batter in a thin stream over beaten egg whites, folding gently as you pour. Fill muffin cups 2/3 full with batter.
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Bake 15 to 18 minutes or until tops spring back when lightly touched. Cool in cups on a wire rack 5 minutes. Remove from cups; cool completely on a wire rack.
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To prepare the frosting: Fold together dessert topping and pineapple in a bowl. Spread cupcakes with frosting. Sprinkle with coconut.
Tips
Tips: If using sugar substitutes, choose from Splenda(R) Sugar Blend for Baking or Equal(R) Sugar Lite. Follow package directions to use product amount equivalent to 3/4 cup sugar. Nutrition Per Serving with Substitute: same as below, except 101 cal., 13 g carbo.
To toast coconut, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice, watching closely to avoid burning.