I made Chocolate Cupcakes with a Raspberry frosting yesterday. Best of all, they were low carbohydrates! These were different from the muffins I made earlier as they required a lot more whisking, fluffing and messiness. Still they turned out to be ok. My housemate, J, liked it though she said the frostings reminded her of Kids Panadol. She also liked that the cupcake itself was not overly sweet. I, on the other hand, preferred it to be much sweeter. The frostings were fun to make. They seemed a bit liquid at first but after a while they started to thicken and I tried the Magnolia cupcakes method of spreading. It was so much fun! Recipe after the break.
Chocolate Cupcakes with Raspberry Frostings (serves 12) 2 cups almond flour 1 cup Splenda. sweetener 6 tablespoons butter 1/8 teaspoon cream of tartar 1 teaspoon vanilla extract 5 eggs, separated 2 teaspoons baking powder 5 tablespoons cocoa ***Frosting: *** 1 package Jello. Sugar Free Raspberry pudding* 1 (8 oz.) container mascarpone or cream cheese 1 cup heavy cream 3 pkts Splenda. Directions: