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Easter Inspired Treat: Skinny Coconut Cupcakes with Chocolate Eggs

Food and Dining

Easter Inspired Treat: Skinny Coconut Cupcakes with Chocolate Eggs

Skinny Coconut Cupcakes with Chocolate Eggs

Skinny Coconut Cupcakes with Chocolate Eggs

With Easter just around the corner, a great way to way to celebrate the holiday is to turn baking into a family activity. Here is a cute, delicious and healthy dessert idea for Easter from Skinnytaste.com.

Ingredients:

For the Frosting:

  • 8 oz 1/3 less fat Philadelphia Cream Cheese (not fat free)
  • 3/4 cup powdered sugar
  • 2 tsp natural coconut extract

For the Cupcakes:

  • 2 egg whites
  • 1 cup canned light coconut milk (Thai Kitchen)
  • 1/3 cup unsweetened apple sauce
  • 2 tsp natural coconut extract
  • 18.25 oz white box cake mix (Duncan Hines)
  • 1/2 cup sweetened coconut flakes
  • 72 Cadbury mini chocolate eggs (optional)

Directions:

  • In a medium bowl combine the cream cheese with the powdered sugar and coconut extract with a mixer. Keep refrigerated until ready to use.
  • Preheat oven to 350°. Line 24 cupcake tins with liners.
  • In a large bowl combine egg whites, coconut milk, apple sauce and remaining coconut extract. Mix well, then add cake mix and mix until combined.

Skinny Coconut Cupcakes with Chocolate Eggs Nutritional Value

Servings: 24 • Serving Size: 1 cupcake • Old Points: 4 pt • Points+: 5 pt
Calories: 196.1 • Fat: 6.4 g • Protein: 2.5 g • Carb: 31.2 g • Fiber: 0.8 g • Sugar: 11.5 g
Sodium: 150 mg

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