Recipe: Coconut Cupcakes with Lime Buttercream Frosting

Ingredients for cupcakes

cooking spray
1 cup all-purpose flour
3 Tbsp. potato starch
1 tsp. baking powder
1/2 tsp. salt
3/4 cup sugar
2 Tbsp. butter (softened)
1 large egg
1 large egg white
2/3 cup fat free milk
2 Tbsp. flaked sweetened coconut
1/2 tsp. vanilla extract

Ingredients for frosting

3 Tbsp. butter (softened)
1 tsp. half and half
1/2 tsp. grated lime rind
1 Tbsp. fresh lime juice
1 1/3 cups powdered sugar (sifted)

Directions

Preheat oven to 350 degrees. To prepare cupcakes, place 2 muffin cup liners in each of 12 muffin cups; coat liners with cooking spray. Combine flour and next ingredients (through salt) in a small bowl; stir with a whisk.

Combine sugar and butter in a large bowl; beat with a mixer at medium speed until blended (will look like damp sand). Add egg and egg white, one at a time, beating well after each addition. Add flour mixture and milk alternately to egg mixture, beginning and ending with flour mixture. Fold in coconut and vanilla.

Spoon batter evently into muffin cups. Place in oven and bake for 18 minutes or until cupcakes spring back when touched lightly in the center . Cool in pan 2 minutes; remove from pan. Cool completely on wire rack.

To prepare frosting, combine butter and next 3 ingredients (through juice) in a medium bowl; beat with a mixer at medium speed until smooth. Gradually add the powdered sugar, beating until just smooth. Spread on cupcakes. Sprinkle some coconut flakes on top.



Yield 12 cupcakes. 196 calories; 2.5g protein; 34.8g carb; 0.3g fiber.