Did you know that coconut is natural sweetener that keep calories low. This sweet fruit is used in all kinds of pastries and baked goods to add sweetness without using sugar. In this recipe, the filling of the cupcake is made from coconut, delivering a special treat once you take a bite. You won’t even miss the icing on top, but it you are a coconut lover, it doesn’t hurt to add some on top.
* 2 1/2 cups self-rising flour
* 2 cups granulated sugar
* 2/3 cup unsweetened cocoa powder
* 1/2 tsp salt
* 2 tsp baking soda
* 6 tbsp unsweetened applesauce
* 2 1/4 cup nonfat milk
* 1 tsp pure vanilla extract
* 1 cup light soy milk
* 2 tbsp granulated sugar
* 2 tbsp cornstarch
* 1 cup flaked coconut
First, you should put together your coconut filling. In a saucepan, combine the milk, sugar and the cornstarch, using a whisk. Bring this mixture to a boil, making sure that it doesn’t scorch. Once it boils, remove it from the burner and let it cool for about five minutes. Then, stir in your coconut and cover it with plastic wrap and pop it into the fridge for about an hour.
Now for the cupcakes. First, get your oven going at 375 degrees Fahrenheit (190.5 degrees Celsius). Combine all of the dry ingredients together in a mixing bowl. In a different bowl, mix together the applesauce, milk and vanilla extract. Then, stir in the mixed dry ingredients. Now that your batter is complete, fill your cupcake papers halfway full. Dab in about one tablespoon of the coconut filling into the center of the cup and then cover it with another bit of the cupcake batter. Bake the cakes for about 25 to 30 minutes and you’re ready for a coconut filled, low-calorie cupcake.