Monday, September 2, 2013

Mango Coconut Pineapple Cupcakes


1 box sugar free classic yellow cake mix
1 c. mango coconut water
1/3 c. applesauce, natural
3 eggs
24 pineapple chunks, drained

Preheat oven to 350 degrees. Line 24 cupcake tins with paper liners. Whisk the cake mix, coconut water, applesauce and eggs together. Fill the cupcake tins 1/2 way full. Place 1 pineapple, sliced, in the center of each cupcake tin. Pour more of the batter on top of the pineapple so that the cups are 3/4 of the way full. Bake for 20-21 minutes. Cool on a wire rack. I frosted them with homemade diabetic vanilla frosting, that instead of adding milk to, I substituted with pineapple juice so that it tasted like pineapple frosting.

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