Coconut-Lemon Mini Cupcakes

I've been looking at this May issue of Health Magazine for weeks now (I keep magazines next to my tub for bath-time reading) and every time I flip through and see this recipe, I think of Theresa over at The Craving Chronicles. This seems right up her alley. I've not had a chance to try them  yet, but I know she's the uber baker, so I thought she might give them a whirl and post on her site what she thinks of them.  My friends love it when I volunteer them for things. *cough*

These little cupcakes have two flavors I (and I know Theresa) love: lemon and coconut.  NOM!  According to the magazine, they're also "low-fuss" which is my preferred method of baking... should I actually, you know, bake them myself.  Anyway, here is a re-print of the recipe (with a note from me in italics), with links to the Health Magazine site's original recipe. You can also pick up a hard copy in the May issue of Health Magazine... if you can still find one on the shelf. Library, maybe?

At 3 Points for one teeny cupcake, it doesn't seem like it's very "light", which makes me wonder if replacing the sugar with Splenda or adding some fiber to the recipe wouldn't make it a better choice.  What do you think?  I'm also wondering if the nutrition information includes the Lemon Cream Cheese Frosting or if those calories are in addition to the cake.  Definitely not worth it in that case. I'd rather have a coconut lemon martini... (note to self: look for that recipe!)

Ingredients

• 1/2 cup all-purpose flour
• 1 cup sugar (would you substitute Splenda here? I'm curious about baking with Splenda.)
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup flaked sweetened coconut
• 1 1/4 cups cake flour
• 1 teaspoon finely grated fresh lemon zest
• 2 tablespoons unsalted butter, melted
• 1/4 cup canola oil
• 1 cup low-fat buttermilk
• 1 large egg
• 1 large egg white
• 1/4 teaspoon coconut extract
• 2 batches Lemon-Cream Cheese Frosting
• 1 cup toasted coconut flakes, for garnish

Preparation

1. Preheat oven to 350°. Place 38 miniature muffin cup liners in miniature muffin tin.

2. Place flours in a bowl. Sift sugar, baking soda, and salt into bowl. Stir in coconut and lemon zest.

3. Whisk butter and oil. Add buttermilk and next 3 ingredients (through coconut extract), whisking until well-combined. Add dry ingredients to wet.

4. Divide batter evenly among liners, and bake in middle of oven about 15 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes; transfer to wire rack to cool.

5. Frost cakes, and garnish with toasted coconut.

Yield and Nutrional Info

Makes 38 mini cupcakes (serving size: 1 mini cupcake)

CALORIES 142 | FAT 7g | FIBER 0.0g | 3 POINTS

Both the Photo and Recipe are courtesy of Health Magazine, MAY 2010