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RECIPE:
for the cupcakes:
1 and 1/2 cup whole wheat flour
1/2 cup coconut flour
2 teaspoons baking powder
1 teaspoon baking soda
pinch salt
2/3 cup truvia
1/3 cup brown sugar
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon coconut extract
5 egg whites
1 cup plain greek yogurt
1 cup unsweetened applesauce
vanilla almond milk
1/2 cup unsweetened coconut flakes
1/2 cup strawberries diced
1/2 cup pineapple diced
in a bowl, combine whole wheat flour, coconut flour, baking powder, baking soda, salt, brown sugar and truvia and blend
in another bowl, combine greek yogurt, applesauce, vegetable oil, egg whites, vanilla extract and coconut extract and mix until smooth and blended well
add wet ingredients to dry ingredients in 3 increments
add almond milk until you get the right consistency (about 1/2 cup)
add strawberries, pineapple and coconut flakes to batter and fold into the batter being careful not to crush the fruit!
bake in cupcake tins at 350 degrees for 10-12 minutes or until knife comes out clean
for the coconut whipped filling/topping:
1 large tub fat free cool whip
1 teaspoon coconut extract
1 teaspoon vanilla extract
mix together and use a long attachment tip on your piping bag to fill each cupcake with the cool whip
you will see each cupcake “plump” up
next put a thin later of cool whip on each cupcake
dip the edges in your unsweetened coconut then layer with 2 slices of strawberries
put another layer of cool whip with a pretty attachment on your piping bag
top with a piece of diced pineapple!
skinny treats nomnom 🙂