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Island Pineapple Cupcakes
Island Pineapple Cupcakes
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From: Diabetic Living Magazine
These light cupcakes are topped with fluffy pineapple frosting and a sprinkle of toasted coconut.
- By: Diabetic Living Magazine
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- 6 egg whites
- 3 egg yolks
- 1⅔ cups cake flour
- ¾ cup sugar or sugar substitute blend equivalent to ¾ cup sugar (see Tip)
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsweetened pineapple juice
- ¼ cup canola oil
- ¼ teaspoon cream of tartar
- 2 cups thawed frozen light whipped dessert topping
- ½ cup well-drained crushed pineapple
- 2 tablespoons shredded coconut, toasted (see Tip)
Preparation
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Prep
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Ready In
- To prepare the cupcakes: Allow egg whites and yolks to stand at room temperature for 30 minutes. Line twenty-four 2½-inch muffin cups with paper bake cups; set aside.
- Preheat oven to 325°F. Meanwhile, in a large bowl, combine cake flour, sugar, baking powder, and salt. Make a well in the center of the flour mixture.
- 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 ⅔ full with batter.
- 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.
- To prepare the frosting: Fold together dessert topping and pineapple in a bowl. Spread cupcakes with frosting. Sprinkle with coconut.
- Tips: If using sugar substitutes, choose from Splenda® Sugar Blend for Baking or Equal® Sugar Lite. Follow package directions to use product amount equivalent to ¾ 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°F oven for 5 to 10 minutes or until golden, shaking pan once or twice, watching closely to avoid burning.
- Serving size: 3 small cupcakes
- Per serving: 110 calories; 4 g fat(1 g sat); 0 g fiber; 17 g carbohydrates; 2 g protein; 32 mcg folate; 26 mg cholesterol; 8 g sugars; 33 IU vitamin A; 1 mg vitamin C; 13 mg calcium; 1 mg iron; 59 mg sodium; 46 mg potassium
- Carbohydrate Servings: 1
