island pineapple cupcakes


6   egg whites
3   egg yolks
1 2/3  cups cake flour
3/4  cup sugar or sugar substitute blend* equivalent to 3/4 cup sugar
2   teaspoons baking powder
1/4  teaspoon salt
1/2  cup unsweetened pineapple juice
1/4  cup canola oil
1/4  teaspoon cream of tartar 
Pineapple Fluffy Frosting (see recipe)
2   tablespoons shredded coconut, toasted

Pineapple Fluffy Frosting

2   cups thawed frozen light whipped dessert topping
1/2  cup well-drained crushed pineapple


1. Allow egg whites and yolks to stand at room temperature for 30 minutes. Line twenty-four 2 1/2-inch muffin cups with paper bake cups; set aside.
2. Preheat oven to 325 degrees F. Meanwhile, in a large bowl, combine cake flour, sugar, baking powder, and salt. Make a well in the center of the flour mixture.
3. Add egg yolks, pineapple juice, and oil to flour mixture. Beat with an electric mixer on low speed until combined. Beat on high speed about 5 minutes more or until batter is satin smooth. Thoroughly wash and dry the beaters. In a very large bowl, combine egg whites and cream of tartar; beat with an electric mixer on medium speed until stiff peaks form (tips stand straight). Pour batter in a thin stream over beaten egg whites, folding gently as you pour. Fill muffin cups 2/3 full with batter.
4. Bake 15 to 18 minutes or until tops spring back when lightly touched. Cool in cups on a wire rack 5 minutes. Remove from cups; cool completely on a wire rack. Spread cupcakes with Pineapple Fluffy Frosting. Sprinkle with coconut.

Pineapple Fluffy Frosting
1. In a medium bowl fold together dessert topping and pineapple.

*Sugar Substitutes: Choose from Splenda® Sugar Blend for Baking or Equal® Sugar Lite. Follow package directions to use product amount equivalent to 3/4 cup sugar. 
PER SERVING WITH SUBSTITUTE: same as above, except 101 cal., 13 g carbo.

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