Coconut Lime Mini Cupcakes
These fluffy, zesty cupcakes are just the right size for a sweet pick-me-up any hour of the day.
A sweet pick-me-up any hour of the day
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50 g Weight Watchers Canola Spread
1/2 cup(s) caster sugar, (110g)
1 medium egg(s)
1 tbs lime juice
1/2 tsp lime rind, grated
2 tbs desiccated coconut
2 tbs skim milk
1 cup(s) white self-raising flour, (150g)
80 g light cream cheese
1 tbs icing sugar, (12g)
12 g Coconut, flesh, young or immature fruit
1. Preheat oven to 200°C or 180°C fan-forced. Line 16 holes of a 24-hole (2 tbs/40ml capacity) mini muffin tin with 4cm-base, 2cm-high paper cases.
2. Using electric beaters, beat spread and caster sugar in a medium bowl until light and creamy. Beat in egg, then stir in lime juice, rind, desicated coconut, skim milk and flour. Spoon mixture into paper cases and bake for 15 minutes or until skewer inserted in centres comes out clean. Transfer cupcakes onto a wire rack to cool.
3. To make icing, beat cream cheese and icing sugar with electric beaters in a small bowl until light and creamy. Spread cupcakes with a teaspoon of cream cheese mixture, then top with shredded coconut.
TIP: You can freeze un-iced cupcakes in a plastic bag or an airtight container for up to one month. Thaw at room temperature before serving.
3 PROPOINTS VALUES PER CUPCAKE | SERVES: 16 | PREP: 25 MINS | COOKING TIME: 15 MINS | OTHER TIME: 30 MINS