Mini Chocolate Cupcakes with Coconut Cream Cheese Frosting (GF/CF/Low Cal)
Posted Jun 19 2009 5:41pm
When the recurrent chocolate craving hits a girl, what's a gf/cf girl to do? It's not like I can grab a carton of Ben&Jerry's Half Baked (like I would have once upon a time) or buy a bunch of Reese's Peanut Butter Eggs (it is nearing Easter time yanno).
I guess any girl watching her lactoses, glutens, and calories must strike out on her own and create her own treat. Here's what I recently concocted:
Miniature Chocolate Cupcakes with Coconut Cream Cheese Frosting (GF/CF/Low Cal)
2 egg whites
1/4 tsp cream of tartar
1 tsp almond extract
1 tsp vanilla extract
1 1/2 tsp nondairy margarine, melted
1/4 cup sugar free sweetener (or sweeten to the equivalent of 2/3 cup sugar)
1/2 cup canned pumpkin
2 tsp baking soda
1 tsp baking powder
3/4 cup soy flour
1/4 cup masa harina
1/4 cup unsweetened cocoa
1 tsp cinnamon
1/2 cup almond milk
1/2 cup + 2 Tbsp water
1. Preheat oven to 350. Fill cups of 2 miniature cupcake pans with liners. 2. Beat egg whites, cream of tartar, and both extracts together until fluffy. Add margarine and sweetener. Beat until smooth. 3. Add remaining ingredients and mix well. 4. Distribute batter evenly into prepared muffin cups, filling each about 3/4 full. Bake for 10-12 minutes, until a toothpick inserted into the center comes out clean. Remove cupcakes and cool completely before frosting. 5. Frost with Coconut Cream Cheese Frosting and sprinkle with shredded coconut if desired.
Serving - Each cupcake contains about 21 calories.
Coconut Cream Cheese Frosting
3 1/2 Tbsp nondairy cream cheese (I used Tofutti)
1 Tbsp almond milk
1 tsp coconut extract
1 1/2 Tbsp sugar free sweetener (or sweeten to taste)
1. Cream all ingredients together until smooth. Add additional milk or cream cheese if you desire a thicker or thinner consistency. Serving - 1 tsp contains about 10 calories.