Toasted Coconut Cream cheese frosted vanilla cupcake
Just made these Toasted Coconut Cream cheese frosted vanilla cupcake beauties and they are delish & only 4 weight watchers points each !!!
Instructions
- Cupcakes đ§ (2 pts each)
- -1 box sugar free Pillsbury yellow cake mix
- -3 eggs
- -1/3 cup unsweetened applesauce
- -1 cup water
- Blend all and bake according to package (made 18 larger cupcakes for me) – 2 pts each
- Frosting (1 pt/heaping TBSP)
- -4 oz cream cheese softened
- -1 tsp vanilla
- -2 cups Swerve confectioner sugar
- -1/4 to 1/2 cup unsweet coconut or almond milk
- Blend with mixer until you get icing consistency
- Toasted Coconut (optional) – 1 pt/TBSP
- -put one bag sweetened coconut flakes in a skillet and stir constantly until it starts to brown evenly and toast until about 75% brown – STIR CONSTANTLY or it may burn!!!! Remove from pan to cool and store in airtight container.
Recipe Notes
the frosting should spread across all 18 cupcakes but I only used it on 12 bc hubby likes thick icing layer! I left the last 6 un-iced and may just eat those plain since theyâre only 2 points! The icing yields a thicker frosting layer for 12 cupcakes or a thinner layer for 18 cupcakes đ§ â€ïž And only other important note is all ingredients require either a hand mixer or kitchenaid blender – hand mixing wonât work for best results
