Chocolate Macaroon Cupcakes

SUBMITTED BY: Dolores Skrout

"A delightful coconut and ricotta cheese filling is hidden inside these cupcakes. The recipe is from field editor Dolores Skrout of Summerhill, Pennsylvania."

RECIPE RATING:

Read Reviews (5)

Review/Rate This Recipe

PREP TIME	20 Min
COOK TIME	30 Min
READY IN	50 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS

2 egg whites
1 egg
1/3 cup unsweetened applesauce
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 cup sugar
1/3 cup baking cocoa
1/2 teaspoon baking soda
3/4 cup 1% buttermilk
FILLING:
1 cup fat-free ricotta cheese
1/4 cup sugar
1 egg white
1/3 cup flaked coconut
1/2 teaspoon coconut or almond extract
2 teaspoons confectioners' sugar

DIRECTIONS

In a mixing bowl, combine the egg whites, egg, applesauce and vanilla. Combine the flour, sugar, cocoa and baking soda; gradually add to egg white mixture alternately with buttermilk. Spoon half of the batter into 18 muffin cups coated with nonstick cooking spray.
I n another mixing bowl, beat the ricotta cheese, sugar and egg white until smooth. Stir in coconut and extract. Spoon 1 tablespoonful in the center of each muffin cup. Fill muffin cups two-thirds full with remaining batter.
Bake at 350 degrees F for 28-33 minutes or until a toothpick inserted in cupcake comes out clean. Cool for 5 minutes before removing from pans to wire racks; cool completely. Dust with confectioners' sugar.

FOOTNOTE

Nutritional Analysis: One cupcake equals 121 calories, 1 g fat (1 g saturated fat), 14 mg cholesterol, 75 mg sodium, 24 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch.