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Ингредиенты
- 2 1/2 c. sugar divided
- 1 tsp freshly-grated nutmeg
- 1/2 lb unsalted butter - (2 sticks)
- 1/2 c. cream of coconut pwdr
- 1 1/2 c. unsweetened coconut lowfat milk
- 1 Tbsp. almond extract
- 3 c. self-rising flour
- 10 lrg egg whites divided
- 1 c. unsweetened shredded coconut (thick strips preferred)
Инструкции
- Heat the oven to 350 degrees. Place paper liners in muffin tins.
- Blend together three-fourths c. of the sugar and the nutmeg in a small bowl and set aside.
- To make the batter, cream the butter, coconut pwdr and 1 c. of the remaining sugar in an electric mixer fitted with a flat paddle.
- Mix together the coconut lowfat milk and almond extract. Alternate additions of the flour and the coconut lowfat milk to the butter mix, beating till smooth.
- In a separate bowl, whip 8 egg whites with one-half c. of the remaining sugar till they form soft peaks. Fold a third of the whipped egg whites into the batter. Add in the remaining whipped egg whites and fold till thoroughly combined.
- Fill the tins three-fourths full with batter. Sprinkle each cupcake with one tsp. of the sugar-nutmeg mix.
- To make the topping, stir together the remaining 2 egg whites, the shredded coconut, and 2 1/2 Tbsp. sugar in a small bowl. Proportionately spread the topping on each cake.
- Bake for 30 to 40 min, till a toothpick inserted in the middle of the cake comes out clean and the tops are golden brown. Cold the cupcakes and then remove them from the muffin tins.
- This recipe yields 24 cupcakes.
- Comments: Cream of coconut pwdr from Thailand is available in Asian markets.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 141g | |
| Recipe makes 12 servings | |
| Calories 498 | |
| Calories from Fat 179 | 36% |
| Total Fat 20.59g | 26% |
| Saturated Fat 14.24g | 57% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 451mg | 19% |
| Potassium 134mg | 4% |
| Total Carbs 73.08g | 19% |
| Dietary Fiber 1.6g | 5% |
| Sugars 48.93g | 33% |
| Protein 6.68g | 11% |
