Blueberry Coconut Cupcakes -

Blueberry Coconut Cupcakes

(1 large) Yukon Gold potato, peeled and cut into small chunks
(3/4 cup) whole-wheat pastry flour
(3/4 cup) cake flour
(1 1/2 tsp.) baking powder
(1/2 tsp.) baking soda
(1/2 tsp.) salt
(3/4 cup) granulated sugar
(1/4 cup) canola oil
(1 large) egg
(1/2 tsp. plus 1/4 tsp.) coconut extract
(1/2 cup) nonfat buttermilk (see Tip)
(1 cup) blueberries, fresh or frozen (thawed and drained), plus fresh blueberries for garnish
(3/4 cup) granulated sugar
(3 Tbsp.) water
(4 tsp.) dried egg whites (Just Whites), reconstituted according to package directions
(1/4 tsp.) cream of tartar
(2-3 Tbsp.) blueberry preserves or jam

Dessert

Sweet frosted blueberry coconut cupcakes made with potatoes and whole-wheat flour!

About 45 minutes

About 35 minutes

1Preheat oven to 350°F. Place 12 paper muffin cups in a muffin pan.
2In a small saucepan, cover potato with water and place over high heat to boil. Cook 8-10 minutes, drain and place in a small bowl. Mash with a fork, set aside 3/4 cup to cool.

3In a medium bowl, combine flours, baking powder, baking soda and 1/2 tsp. salt, set aside. Use an electric mixer on medium to beat together sugar and oil. Add egg, 1/2 tsp. extract and reserved potato.

4Alternately add flour mixture and buttermilk, starting and ending with the flour mixture and beating well after each addition. Add 1 cup blueberries, fold to combine.

5Fill each muffin cup with batter and bake 22-24 minutes, or until a toothpick comes out clean. Cool on wire rack. Meanwhile, fill a large saucepan with 2 in. of water. Place over medium-high heat to simmer.

6Place a large metal or glass bowl on top of the saucepan. Add 3/4 cup sugar and 3 Tbsp. water to the bowl and stir until sugar is melted.
7While beating with a hand mixer, add reconstituted egg whites, cream of tartar and a pinch of salt. Beat 5-7 minutes or until thick and glossy. Remove from heat, beat another minute.

8Add 2 Tbsp. blueberry preserves and 1/4 tsp. extract, beat to combine. Frost cupcakes, top each one with a blueberry and serve.

Serving Size: 1 cupcake

Amount Per Serving:

Recipe Category: Dessert

Recipe Subcategory: Cakes and Cupcakes

Recipe Ethnicity: N/A

Dietetic Info:

Vegetarian/Allergen Info: Contains Eggs, Dairy

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.