Bobby Deen has a show on food network “Not My Mamma’s Meals” and if you like coconut your gonna go nuts for these low fat full flavor cupcakes. ENJOY!! 1 box yellow cake mix 1 cup canned juice-packed crushed pineapple 1/4 cup canola oil 2 large eggs 1/2 cup sweetened coconut 1 1/2 cups heavy […]
Bobby Deen has a show on food network “Not My Mamma’s Meals” and if you like coconut your gonna go nuts for these low fat full flavor cupcakes. ENJOY!!
1 box yellow cake mix
1 cup canned juice-packed crushed pineapple
1/4 cup canola oil
2 large eggs
1/2 cup sweetened coconut
1 1/2 cups heavy cream
2 tablespoons sugar
3 teaspoons whipped cream stabilizer (cream of tarter)
1 teaspoon pure vanilla extract
1/2 vanilla bean, sliced lengthwise, seeds scraped
24 fresh raspberries
Preheat the oven to 350 degrees F.
Line 2 cupcake pans with paper liners.
Combine yellow cake mix with 1 cup water, pineapple, canola oil and eggs.
Divide the batter evenly among the cupcake liners, filling each two-thirds full.
Bake until golden and a toothpick comes out clean, 15 to 20 minutes.
Transfer to a wire rack to cool completely.
Place the coconut on a baking sheet and toast until lightly browned, about 5 minutes.
Combine the heavy cream, sugar, stabilizer, vanilla extract and vanilla bean in a large bowl.
Whip with an electric mixer until stiff peaks form, and then transfer into a pastry bag fitted with a wide tip.
Pipe out 2 tablespoons of frosting onto each cupcake and top with 1 teaspoon of the toasted coconut and 1 raspberry.
Nutrition Info (Per Serving):
Calories: 177
Total Fat: 11 grams
Ever since my 8th grade home economics class, where I made boxed tacos for the first time, I knew cooking was in my blood. I've had the honor of having my recipes published in New Hampshire Magazine, Taste of Home, the Nashua Telegraph and several cookbooks.