CHOCOLATE MACAROON CUPCAKES

CHOCOLATE MACAROON CUPCAKES

2 EGG WHITES

1 EGG

1/3 CUP UNSWEETENED APPLESAUCE

1 TSP VANILLA

1 1/4 CUP FLOUR

1 CUP SUGAR

1/3 CUP BAKING COCOA

1/2 TSP BAKING SODA

3/4 CUP BUTTERMILK

FILLING:

1 CUP FF RICOTTA CHEESE

1/4 CUP SUGAR

1 EGG WHITE

1/3 CUP FLAKED COCONUT

1/2 TSP COCONUT EXTRACT OR ALMOND EXTRACT

2 TSP CONFECTIONERS SUGAR

IN A MIXING BOWL, COMBINE THE EGG WHITES, EGG, APPLESAUCE AND VANILLA. COMBINE
THE FLOUR, SUGAR, COCOA AND BAKING SODA; GRADUALLY ADD TO EGG WHITE MIXTURE
ALTERNATELY WITH BUTTERMILK. SPOON HALF OF THE BATTER INTO 18 MUFFIN CUPS COATED
WITH NONSTICK COOKING SPRAY.

IN ANOTHER MIXING BOWL, BEAT THE RICOTTA CHEESE, SGUR AND EGG WHITE UNTIL SMOOTH.
STIR IN COCONUT AND EXTRACT. SPOON 1 TBSP IN THE CENTER OF EACH MUFFIN CUP.

FILL MUFFIN CUPS TWO-THIRDS FULL WITH REMAINING BATTER.

BAKE AT 350 F. FOR 28-33 MINUTES OR UNTIL A TOOTHPICK INSERTED IN THE CUPCAKE
COMES OUT CLEAN.

COOL FOR 5 MINTUES BEFORE REMOVING FROM PANS TO WIRE RACKS; COOL COMPLETELY.
DUST WITH CONFECTIONERS SUGAR.