Low-Fat Cupcakes

• 2 1/2 cups flour self-raisin
• 2 cups granulated sugar
• 2/3 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 2 teaspoons baking soda
• 6 tablespoons unsweetened applesauce
• 2 1/4 cups skim milk
• 1 teaspoon pure vanilla extract
• 1 cup light soy milk skim or whole
• 2 tablespoons granulated sugar
• 2 tablespoons cornstarch
• 1 cup coconut flacked
• walnuts chopped, optional

1. Prepare the coconut filling: Pour in a heavy saucepan the milk, the sugar and the cornstarch, whisk to combine. Bring to a boil stirring occasionally to not let it burn. Remove from the heat, let cool 5 minutes, stir in coconut, add walnuts (optional). Cover with a plastic wrap, refrigerate about 1 hour.
2. prepare the cupcakes: Preheat oven to 375u0b0F. Lightly grease 12 muffin cups. Combine the first 5 ingredients together. In another bowl combine the applesauce with the milk and the vanilla extract. Stir in the flour mixture. Fill 1/2 muffin cup with the batter. Place 1 tbsp of the coconut filling in the center. Cover with 1-1/2 tbsp of the cupcake batter. Repeat the same with the rest of the cupcakes. Bake in the preheated oven about 25-30 minutes. Chill 5 minutes and serve.

flour selfraisin, sugar, cocoa powder, salt, baking soda, unsweetened applesauce, milk, vanilla, light soy milk, sugar, cornstarch, coconut flacked, walnuts

Taken from www.yummly.com/recipe/Low-Fat-Cupcakes-1692762 (may not work)