Chocolate Angel Food Cupcakes with Coconut Cream Frosting

For all you out there starting the New Year watching what you eat, here is a low-fat cupcake recipe that will blow your spandex away.  If you’re already awesome and not on a diet at all you’ll still like this one.

This is another of mine that was published in Taste of Home magazine (looks like they toasted the coconut but I don’t when I make this).

The Coconut Cream Frosting is one of my all-time favorites!  I love to frost chocolate layer cakes with it!

  

Photo from Taste of Home

Chocolate Angel Food Cupcakes with Coconut Cream Frosting

1 box angel food cake mix

3/4 cup baking cocoa

1 cup reduced-fat sour cream

1 cup powdered sugar

1/8 teaspoon coconut extract

1 8-oz. carton reduced-fat whipped topping

3/4 cup sweetened flaked coconut

Prepare cake mix according to package directions for cupcakes, adding cocoa when mixing.

Place cupcake liners in a muffin pan and spray with cooking spray (foil liners work the best for this recipe). Fill muffin cups 2/3 full. Bake at 375° for 11-12 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pans to cool completely.

For frosting, in a large bowl, combine the sour cream, powdered sugar and extract until smooth. Fold in whipped topping. Frost cupcakes. Sprinkle with coconut.

Refrigerate leftovers.

Nutritional Facts:
1 cupcake equals 142 calories, 3 g fat (2 g saturated fat), 3 mg cholesterol, 154 mg sodium, 27 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

PRINTABLE RECIPE