Email to Filus1217      

Recipe Categories: filus1217's HOME PAGE1-Summer_Desserts 1-Summer_Dinners_Sides 1-Summer_Picnic_Salads_More 12_Or_More_Servings 1st-Make_Your_Own_Misc A-New-Recipes-August-Weeks-2-4 Alcoholic-Drinks_Cocktails Appetizers_Snacks-Cold-RoomTmp Appetizers_Snacks-Hot-Warm Bars_Brownies_Squares Beef_Veal Beverages-Hot-Cold_Mocktails Breads_Rolls-ABM Breads_Rolls-Quick-Savory Breads_Rolls-Quick-Sweet Breads_Rolls-Yeast-Savory Breads_Rolls-Yeast-Sweet Breakfast_Brunch_Syrups Broil Cakes_Jelly-Rolls Candy Cheesecakes Cookies_Meringues_Biscotti Cooking-for-1-and-2 Desserts_Other-Sweets Dips_Spreads_Butters Eggs_Omelets_Quiches Entrees-Casseroles-Bakes Fish Frostings_Meringues_Creams Frozen-IceCreams_Yogurt_Sorbet Fruit Gluten-Free Grilled_Meats-Fish-Seafood Grilled_Salads-Veggies-Fruit Kid-Friendly Lamb Meatless-Entrees-Casseroles Meatloaf_Meatballs Mexican_Tacos_Fajitas_More Pies-Savory_Pie-Crusts Pies-Sweet_Pie-Fillings Pizzas_Crusts_Calzones Pork-Ham Potatoes Poultry Puddings_Parfaits_Mousse Rubs_Marinades_Seasonings_More Salad-Dressings_Vinaigrettes Salads-Fruit_Gelatin Salads-Main-Dish_Heartier Salads-Vegetable Salsa-Pesto-Relish-Chutney Sandwiches_Fillings_Spreads Sauces-Sweet-Savory_Fondues Seafood Side-Dishes_Stuffing Slow-Cooker_Crockpot Smoothies_Shakes_Sodas Soups_Hot-Cold Stews_Chili_Chowders_Gumbos Stir-Fry_Oriental Sweet-Potatoes_Yams Tarts_Crisps_Cobblers_Crumbles Tofu Vegetables-Cooked

Mini Lemon-Coconut Cupcakes




Source of Recipe


.
Mini Lemon-Coconut Cupcakes

Health - January 2005
This recipe not yet rated.
36 cupcakes (serving size: 1 cupcake)
Prep: 35 minutes Cook: 20 minutes.

These tiny treats are all you need to satisfy your sweet tooth.

Ingredients:
Filling:
1/3 cup sugar
2 tablespoons cornstarch
1/3 cup warm water
1/4 cup orange juice
3 tablespoons lemon juice
1 teaspoon grated lemon rind
1 large egg yolk

Cupcakes:
Cooking spray
1-1/2 cups all-purpose flour
1 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup light coconut milk
2 large eggs
3 tablespoons canola oil
1/2 teaspoon vanilla extract
1/2 cup flaked sweetened coconut, toasted

Frosting:
2 tablespoons butter, softened
1/2 cup (4 ounces) Neufchâtel cheese
1 cup powdered sugar
1/2 teaspoon grated lemon rind
2 tablespoons light coconut milk

Preparation:
1. To prepare filling, combine sugar and cornstarch in a small saucepan. Stir in 1/3 cup water, orange juice, lemon juice, rind, and yolk. Bring to a boil; reduce heat and cook, stirring constantly, about 3 minutes or until very thick. Transfer to a bowl, and chill. (To chill quickly, place the bowl in the freezer and stir every couple of minutes until room temperature.)

2. To prepare cupcakes, preheat oven to 350°. Coat 36 miniature muffin cups with cooking spray.

3. Combine flour, sugar, baking powder, baking soda, and salt in a medium bowl. Add coconut milk, eggs, oil, and vanilla; beat with a mixer at low speed until smooth.

4. Spoon 2 teaspoons batter into each muffin cup. Add 1 teaspoon filling to center of each cup. Top with 1/2 teaspoon batter; spread over filling.

5. Bake at 350° for 15 minutes or until muffins spring back when touched lightly in center. Cool 5 minutes in pan; remove muffins from pan. Let cool completely before frosting.

6. To prepare frosting, beat butter and Neufchâtel cheese with a mixer at high speed until smooth. Add the sugar; beat well. Add rind and coconut milk; beat until smooth.

7. Generously frost tops of cupcakes; sprinkle with coconut.

1 frosted cupcake equals: Calories 301; Fat 11 g (Satfat 5 g, Monofat 4 g, Polyfat 1 g); Protein 4 g; Carbohydrate 49 g; Fiber 1 g; Cholesterol 65 mg; Sodium 153 mg