Ingredients
8ozPhiladelphia Cream Cheese,⅓ less fat, not fat free
¾cuppowdered sugar
2tspnatural coconut extract
2egg whites
1cuplight coconut milk,canned
⅓cupunsweetened apple sauce
2tspnatural coconut extract
18¼ozwhite box cake mix,like Duncan Hines
½cupsweetened coconut flakes
72Cadbury mini chocolate eggs
Preparation
In a medium bowl, combine the cream cheese with the powdered sugar and coconut extract with a mixer. Keep refrigerated until ready to use.
Preheat the oven to 350 degrees F. Line 24 cupcake tins with liners.
In a large bowl, combine the egg whites, coconut milk, apple sauce and remaining coconut extract. Mix well, then add the cake mix, and mix until combined.
Pour the batter into lined cupcake tins about halfway.
Bake for 22 to 24 minutes, or until a toothpick inserted comes out clean. Let cupcakes cool to room temperature.
Top each cupcake with ½ tablespoon of cream cheese, then top each with 1 teaspoon of coconut flakes. If desired, top each cupcake with 3 mini chocolate eggs.
Serve, and enjoy!
