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Chocolate Cupcakes with Creamy Frosting
Chocolate Cupcakes with Creamy Frosting
Ingredients for Cupcakes:
2 cups almond flour
1 cup SplendaŽ
6 tablespoon butter
1/8 teaspoon cream of tartar
1 teaspoon vanilla extract
5 eggs, separated
2 teaspoons baking powder
5 tablespoons cocoa
Preheat oven to 325°F. Whip egg whites with
cream of tartar until stiff. In separate bowl,
using electric mixer, cream butter with egg yolks
until light yellow and fluffy. All vanilla and
SplendaŽ, beat until mixed. Add about 1/3 of
whipped egg whites to the butter/egg yolk
mixture and mix lightly. Fold the whole thing in
to the whipped egg whites and fold lightly. Add
1 cup of almond flour and fold lightly. Add
remaining almond flour, baking powder and
cocoa and fold thoroughly, being careful not to
break down whites. Fill paper muffin cups in
muffin tin about half full. Bake at 325°F about
15-20 minutes until cracked on top.
Makes 16 cupcakes.
Ingredients for Frosting:
1 pkg JelloŽ Sugar Free Vanilla pudding*
1 8 oz. container mascarpone or cream cheese
1 cup heavy cream
3 pkts SplendaŽ
Half 'n Half (to thin to make spreadable if needed)
Whip mascarpone or cream cheese in food
processor or with electric mixer until smooth. Add
cream and mix again briefly. Add pudding mix and
SplendaŽ and mix well. Add Half 'n Half in 1/2
teaspoon amounts if needed. Makes enough to
frost 32 cupcakes (2 batches) and will store in
fridge or can be frozen. This recipe can also be
spread in fudge pan, frozen and cut in squares
as a treat.
* Chocolate JelloŽ pudding can be used for
Chocolate Frosting or fudge.
3 carbs per cupcake unfrosted, 6 carbs frosted.
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Hook 'Em Horns!!!!
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