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Chocolate Cupcakes with Creamy Frosting
- 2 cups almond flour
- 1 cup Splenda
- 6 Tablespoons 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.Ingredients for
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.
Add vanilla extract and Splenda. Beat until well 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 to 20 minutes until
cracked on top.
- 1 pkg Jello Sugar Free Vanilla pudding
- 1 8 oz. container mascarpone or cream cheese
- 1 cup heavy cream
- 3 pkts Splenda
- 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 Splenda 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 Jello Pudding can be used for Chocolate Frosting or fudge.
Makes 16 cupcakes. 3 grams of net carbohydrate per cupcake unfrosted,
6 net grams when frosted.