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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 24 |
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Pretty easy, as long as you have a vegtable shredder and food processor Ingredients:
1 1/2 cups self rising flour |
1/2 cup ground almonds |
1 teaspoon vanilla bean |
4 egg whites |
3/4 cup splenda sugar blend for baking |
1 1/2 cups zucchini |
3 egg whites |
1 pinch salt |
1/2 cup confectioners' sugar |
1/2 cup splenda granular |
1 tablespoon water |
1/4 teaspoon cream of tartar |
Directions:
1. Peel and finely grate zucchini.
2. Combine flour, almonds and vanilla in one bowl.
3. Whisk until semi-fluffy egg whites and splenda.
4. Mix zucchini into sugar bowl.
5. Mix dry ingrefients into the wet ingredients.
6. Use ice cream scoop to measure out 24 cupcakes.
7. Bake for 15 minutes on 350.
8. Icing: Place spelnda in food processor and break it up into a fine powder, similar to confectioners sugar.
9. Mix all ingredients into bowl over pot of water.
10. Continue stirring until whipped, and when flipped nothing falls out of the bowl.
11. Ice your cupcakes!
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