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    You are in: Home / Recipes / Low Fat Vanilla Cupcakes Recipe
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    Low Fat Vanilla Cupcakes

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    45 mins

    15 mins

    christine anne coleman's Note:

    Pretty easy, as long as you have a vegtable shredder and food processor

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    Ingredients:

    Servings:

    Units: US | Metric

    Icing

    Directions:

    1. 1
      Peel and finely grate zucchini.
    2. 2
      Combine flour, almonds and vanilla in one bowl.
    3. 3
      Whisk until semi-fluffy egg whites and splenda.
    4. 4
      Mix zucchini into sugar bowl.
    5. 5
      Mix dry ingrefients into the wet ingredients.
    6. 6
      Use ice cream scoop to measure out 24 cupcakes.
    7. 7
      Bake for 15 minutes on 350.
    8. 8
      Icing: Place spelnda in food processor and break it up into a fine powder, similar to confectioners sugar.
    9. 9
      Mix all ingredients into bowl over pot of water.
    10. 10
      Continue stirring until whipped, and when flipped nothing falls out of the bowl.
    11. 11
      Ice your cupcakes!

    Ratings & Reviews:

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    Nutritional Facts for Low Fat Vanilla Cupcakes

    Serving Size: 1 (36 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 79.0
     
    Calories from Fat 9
    12%
    Total Fat 1.1 g
    1%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 122.5 mg
    5%
    Total Carbohydrate 15.0 g
    5%
    Dietary Fiber 0.5 g
    2%
    Sugars 5.6 g
    22%
    Protein 2.3 g
    4%

    The following items or measurements are not included:

    vanilla beans

    Splenda granular

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