Coconut Cupcakes

Ingredients

• 1 cup white sugar
• 0.5 cups applesauce
• 0.25 cups butter , softened
• 2 eggs , separated
• 1 tablespoon vanilla extract
• 1.5 cups all-purpose flour
• 1.75 teaspoons baking powder
• 0.5 teaspoons salt
• 0.5 cans coconut milk , 13.5 ounce
• 1.25 cups unsweetened shredded coconut

Instructions

1. 1

   Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.

2. 2

   Mix sugar, applesauce, and butter together in a bowl.

3. 3

   Beat egg whites in a glass or metal bowl until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly.

4. 4

   Stir egg yolks and vanilla extract into applesauce mixture; fold in egg whites. Stir in flour, baking powder, and salt until just combined. Beat coconut milk into batter until smooth, about 1 minute. Beat in shredded coconut for about 30 seconds. Pour batter into the prepared muffin cups.

5. 5

   Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes.