Pineapple Coconut Cupcakes

By RhondaI

diabetic friendly dessert

Ingredients

• 1 package (18 1/4 oz) white cake mix
• 1 large egg
• 1 egg white
• 2 tbsp canola oil
• 12 oz sugar-free lemon-lime soda
• 1/2 c flaked sweetened coconut
• 1 can (20 oz) crushed pineapple in its own juice
• 1 tbsp plus 1 tsp cornstarch
• 2 c sugar-free whipped topping

Preparation

Step 1

Preheat over according to directions on cake mix package. Place paper liners into 24 standard (2 1/2-inch) muffin cups; set aside. Place cake mix, egg, egg white, oil and soda into large mixing bowl. Mix according to package directions, using electric mixer. Spoon equal amounts of batter into each paper liner. Bake 14 minutes or until toothpick inserted into center comes out clean. Cool in pans on wire rack 10 minutes. Transfer to rack to cool completely. Heat medium saucepan over medium-high heat until hot. Add coconut. Cook and stir 2 minutes or until golden immediately transfer to plate; set aside to cool. Combine pineapple with its juice and cornstarch in saucepan. Bring to a boil over medium-high heat. Cook and stir 1 minute or until thickened. Remove from heat. Cool completely in saucepan. Spoon 1 rounded tablespoon whipped topping onto each cooled cupcake. Spoon 1 rounded tablespoon pineapple mixture on top of whipped topping. Sprinkle evenly with toasted coconut. Cover with plastic wrap. Refrigerate until served.