Ingredients
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cooking spray
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4 1/2 ounces flour (approximately 1 cup)
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3 tablespoons potato starch (or corn starch)
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1 teaspoon baking powder
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1/2 teaspoon salt
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3/4 cup sugar
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1 large egg white
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2/3 cup skim milk
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2 tablespoons sweetened flaked coconut
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1/2 teaspoon vanilla extract
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3 tablespoons butter, softened
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1 teaspoon half-and-half (you can also use fat free half-and-half)
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1/2 teaspoon grated lime rind
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2 tablespoons butter, softened
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1 large egg
Instructions
- Preheat oven to 350 degrees Farenheit. Place 2 muffin cup liners in each of 12 muffin cups. Coat liners with cooking spray.
- To measure flour, weigh or lightly spoon it into measuring cup and level with knife. Combine flour, potato starch, baking powder, and salt in a small bowl and whisk.
- Combine 3/4 cup sugar and 2 tbsp softened butter in a large bowl and beat with mixer at medium speed until blended. Blend until the consistency is similar to damp sand.
- One at a time, add egg and beat well then add egg white and beat well.
- Add flour mixture and milk alternately, beginning and ending with flour mixture. Fold in coconut and vanilla.
- Spoon cupcake batter evenly into the prepared muffin cups. Bake at 350F for 18 minutes or until surface springs back up when lightly touched in center.
- Prepare frosting. To do so, combine 3 tbsp of softened butter, half-and-half, grated lime rind, and lime juice in a medium bowl. Beat with a mixer at medium speed until smooth. Gradually add powdered sugar and beat until smooth.
- Spread approximately 2 1/2 tsp of frosting onto each cupcake.