Get the Skinny: Louisiana Sunrise Mini Carrot Cake Cupcakes with Toasted Coconut Cream Cheese Buttercream
Recipe by Alyssa Luning
Nutrition Facts (1 cupcake, ½ tbsp buttercream): 40 calories, 2.5 grams fat, 1 gram saturated fat, 17 grams carbs, 1 gram fiber, 1 gram sugar, 2 grams protein (Cupcake only: 25 calories, 13 grams carbs, 1 gram sugar)
Louisiana Sunrise Mini Carrot Cake Cupcakes
Yield: 24 mini cupcakes
½ cup cooked red beans, rinsed, drained, mashed with a potato masher or fork
½ cup coconut flour
1 ½ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
½ teaspoon nutmeg
1 cup Swerve Sweetener
1/2 cup plain lowfat Greek yogurt
3 egg whites, slightly whipped
1 teaspoon vanilla
1 cup carrots, grated
Preheat oven to 350 degrees. Spray cupcake pans lightly with oil. In a medium bowl, combine coconut flour, mashed red beans, baking powder, baking soda, cinnamon, salt, and nutmeg.
In a large bowl, blend Swerve Sweetener and Greek yogurt. Add vanilla extract and egg to the Swerve-yogurt mixture and combine.
In a separate bowl, slightly whisk the three egg whites until foamy. Fold into wet mixture. Fold dry ingredients into wet mixture; combine thoroughly. Fold in grated carrots. Fill cupcake cups with batter.
Bake at 350 degrees for 25 minutes until light golden brown, or toothpick comes out clean.
Toasted Coconut Cream Cheese Buttercream
Yields approximately one cup
1 cup Swerve Sweetener Confectioners Style
½ cup Earth Balance buttery spread
¼ cup plain low-fat Greek yogurt
1 teaspoon vanilla
¼ cup unsweetened, shredded coconut, toasted
Cream Earth Balance until smooth. Add Greek yogurt and combine. Carefully, gradually add confectioners-style Swerve. Lastly, whip in vanilla and toasted coconut (reserve about a tablespoon for garnish).
To toast coconut, heat a dry sauté pan and add coconut. Toss lightly until it becomes fragrant and immediately remove from heat. Allow to cool before adding to frosting.