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A delightful coconut and ricotta cheese filling is hidden inside these cupcakes. The recipe is from field editor Dolores Skrout of Summerhill, Pennsylvania.
This recipe is:
Diabetic Friendly
Nutritional Analysis: One cupcake equals 121 calories, 1 g fat (1 g saturated fat), 14 mg cholesterol, 75 mg sodium, 24 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch.
Originally published as Chocolate Macaroon Cupcakes in Taste of Home August/September 2002, p53
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Reviewed on Jan. 06, 2011 by craftymommajess
loved this!! Easy to make & yummy!!
Reviewed on Nov. 28, 2010 by candygramr
Moist and delicious. A great combo of flavors that tastes great warm or cold.Wonderfully simple and rewarding to make them from scratch! Thanks for a tasty dessert.
Moist and delicious. A great combo of flavors that tastes great warm or cold.
Wonderfully simple and rewarding to make them from scratch! Thanks for a tasty dessert.
Reviewed on Aug. 19, 2010 by lsanders31
The filling is not as creamy as one would expect. These are good though
Reviewed on Aug. 04, 2009 by Mrs Goose
I love these cupcakes. The ricotta filling is smooth and creamy and has just the right amount of coconut and ricotta cheese in them to make them a huge success.
Reviewed on Feb. 06, 2009 by Bizlady
These cupcakes were a hit with my family. My sisters & I baked cupcakes to test for my nieces wedding This was a winner
Reviewed on Sep. 09, 2008 by kjose
The "cake" part of the cupcake was ok. The ricotta cheese in the filling was definitely not a hit with my kids. I think you would need to acquire a taste for these cupcakes. Unfortunately, I don't think I'd make this again.
Reviewed on Mar. 04, 2008 by GmaDee
These sound terrific! I am going to make them tonight. and low cal to boot! YAY!
Reviewed on Mar. 04, 2008 by djb1240
This one is too good to pass up, and I'm not crazy about desserts.
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