For the cupcakes you need:
4.5 ounces all-purpose flour (about 1 cup), 3 tablespoons potato starch, 1 teaspoon baking powder, 1/2 teaspoon salt, 3/4 cup sugar, 2 tablespoons butter, softened, 1 large egg, 1 large egg white, 2/3 cup fat-free milk, 2 tablespoons flaked sweetened coconut, and 1/2 teaspoon vanilla extract.
What is potato starch you might ask? You can't find it at Walmart, or Target...I finally found it at Akins natural food store.
Mix the dry ingredients together
Mix the butter and sugar together, beat with a mixer at medium speed until blended (mixture will be the consistency of damp sand). Add egg and egg white, one at a time, beating well after each addition. Add flour mixture and milk alternately to egg mixture, beginning and ending with flour mixture. Fold in coconut and vanilla.
For the icing you need:
3 tablespoons butter, softened, 1 teaspoon half-and-half, 1/2 teaspoon grated lime rind, 1 tablespoon fresh lime juice, 4.75 ounces powdered sugar, sifted (about 1 1/3 cups); Optional: I added a 1/2 t of coconut flavoring, which made it even better.
To prepare frosting, combine 3 tablespoons butter, 1 t of half and half, 1/2 t grated lime rind, 1 T of fresh lime juicel; beat with a mixer at medium speed until smooth. Gradually add the powdered sugar, beating just until smooth.
When cupcakes have cooled, frost them. YUM!
These cupcakes are from Cooking Light. They are more sponge-like in texture rather than cake-like, but really good for a light cupcake. The icing was really tasty! These are only 4 WW points which is half the points of most cupcakes. Printable recipe here.