Low-Fat Cupcakes

Name: Low-Fat Cupcakes
Ingredients: 2 1/2 cups flour self-raisin; 2 cups granulated sugar; 2/3 cup unsweetened cocoa powder; 1/2 teaspoon salt; 2 teaspoons baking soda; 6 tablespoons unsweetened applesauce; 2 1/4 cups skim milk; 1 teaspoon pure vanilla extract; 1 cup light soy milk skim or whole; 2 tablespoons granulated sugar; 2 tablespoons cornstarch; 1 cup coconut flacked; walnuts chopped, optional

13 ingredients

2 steps

Ingredients

2 1/2 cups flour self-raisin
2 cups granulated sugar
2/3 cup unsweetened cocoa powder
1/2 teaspoon salt
2 teaspoons baking soda
6 tablespoons unsweetened applesauce
2 1/4 cups skim milk
1 teaspoon pure vanilla extract
1 cup light soy milk skim or whole
2 tablespoons granulated sugar
2 tablespoons cornstarch
1 cup coconut flacked
walnuts chopped, optional

Directions

1

Prepare the coconut filling: Pour in a heavy saucepan the milk, the sugar and the cornstarch, whisk to combine. Bring to a boil stirring occasionally to not let it burn. Remove from the heat, let cool 5 minutes, stir in coconut, add walnuts (optional). Cover with a plastic wrap, refrigerate about 1 hour.
2

prepare the cupcakes: Preheat oven to 375°F. Lightly grease 12 muffin cups. Combine the first 5 ingredients together. In another bowl combine the applesauce with the milk and the vanilla extract. Stir in the flour mixture. Fill 1/2 muffin cup with the batter. Place 1 tbsp of the coconut filling in the center. Cover with 1-1/2 tbsp of the cupcake batter. Repeat the same with the rest of the cupcakes. Bake in the preheated oven about 25-30 minutes. Chill 5 minutes and serve.