Ingredients
12
12 servings
- •1 cup white sugar
- •½ cup applesauce
- •¼ cup butter, softened
- •2 eggs, separated
- •1 tablespoon vanilla extract
- •1 ½ cups all-purpose flour
- •1 ¾ teaspoons baking powder
- •½ teaspoon salt
- •½ (13.5 ounce) can coconut milk
- •1 ¼ cups unsweetened shredded coconut
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
- Mix sugar, applesauce, and butter together in a bowl.
- Beat egg whites in a glass or metal bowl until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly.
- Stir egg yolks and vanilla extract into applesauce mixture; fold in egg whites. Stir in flour, baking powder, and salt until just combined. Beat coconut milk into batter until smooth, about 1 minute. Beat in shredded coconut for about 30 seconds. Pour batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes.
Nutritional Facts
Per 12 servings
- Calories: 271
- Carbohydrate: 33g
- Fat: 15g
- Fiber: 2g
- Protein: 4g
- Sugar: 19g
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