Pink Sweetheart

I made Chocolate Cupcakes with a Raspberry frosting yesterday. Best of all, they were low carbohydrates!Pink Sweetheart 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.

Pink SweetheartPink Sweetheart

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:

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 Splenda., 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.Frosting: 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. Makes enough to frost 24 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. 3 carbs per cupcake unfrosted, 6 carbs frosted.



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