Low Fat Vanilla Cupcakes

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READY IN: 1hr
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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