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.
  • Abear,
    have you tried these? They sound YUMMY-what do they taste like?
    I'm trying to do a low carb type thing but sure do need my choco fix.