Low Fat Vanilla Cupcakes

Be the first to review
READY IN: 1hr
Recipe by christine anne coleman

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

Ingredients Nutrition

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!

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a