- 1
Ingredients
- 3 tablespoons unsweetened cocoa
- 1 teaspoon ground cinnamon
- 1/2 cup boiling water
- 2/3 cup plain fat-free yogurt
- 1 teaspoon baking soda
- 1/2 cup sugar
- 2 tablespoons margarine melted
- 1 large egg yolk
- 1 cup all-purpose flour
- 3 tablespoons shredded sweetened coconut
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- 1 large egg white (at room temperature)
- 1 1/2 tablespoons water
- 1 teaspoon margarine
- 1/2 ounce semisweet chocolate chopped
- 1 cup sifted powdered sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
Preparation
Step 1
Preheat oven to 350º.
Place 12 paper muffin cup liners in muffin cups. Set aside.
Combine cocoa and 1 teaspoon cinnamon in a small bowl. Add boiling water, stirring until cocoa dissolves. Set aside.
Combine yogurt and baking soda; stir.
Combine 1/2 cup sugar, 2 tablespoons margarine, and yolk. Beat at high speed of a mixer 1 minute. Add cocoa mixture, yogurt mixture, flour, coconut, 1 teaspoon vanilla, and almond extract; mix well.
Beat salt and egg white at high speed of a mixer until stiff peaks form. Fold into batter; divide batter evenly among prepared muffin cups. Bake at 350º for 20 minutes or until cupcakes spring back when touched lightly in center.
Combine 1 1/2 tablespoons water, 1 teaspoon margarine, and chocolate in a small saucepan. Place over medium-low heat until chocolate melts. Remove from heat; stir in powdered sugar, 1/2 teaspoon cinnamon, and 1/2 teaspoon vanilla. Spread 2 teaspoons glaze over each warm cupcake. Let cool on wire racks.
Serving Size: 1 cupcake
You'll also love
-
Banh Bung (Warm Noodle Salad with... 0/5 (0 Votes) -
Cucumber Soup with Leeks and Celery 0/5 (0 Votes)
You'll also love
-
Grilled Grouper with... 0/5 (0 Votes) -
Strawberry Waffles with Buttered... 0/5 (0 Votes)