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home > recipes > dessert > low-carb chocolate cupcakes with creamy frosting
from Washington, D.C. From a collection of low-carb recipes... Ingredients for Cupcakes: 2 cups almond flour 1 cup Splenda® sweetener 6 tablespoon butter 1/8 teaspoon cream of tartar 1 teaspoon vanilla extract 5 eggs, separated 2 teaspoons baking powder 5 tablespoons cocoa 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. Ingredients for Frosting: 1 pkg Jello® Sugar Free Vanilla pudding* 1 8 oz. container mascarpone or cream cheese 1 cup heavy cream 3 pkts Splenda® Half 'n Half (to thin to make spreadable if needed) 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. Add Half 'n Half in 1/2 teaspoon amounts if needed. Makes enough to frost 32 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. * Chocolate Jello® pudding can be used for Chocolate Frosting or fudge. Makes 16 cupcakes. 3 carbs per cupcake unfrosted, 6 carbs frosted.

Low-carb Chocolate Cupcakes with Creamy Frosting


average rating = 4 stars(4.00004 comments available)
SUBMITTED BY
list all recipes for DESSERT (517)
list all recipes by DAVE (405)


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keyword: chocolate
keyword: cupcakes
keyword: creamy
keyword: frosting
recipes for dessert
recipes by dave
Email Address:
(posted January 31, 2004)

from
Washington, D.C.

From a collection of low-carb recipes...

Ingredients for Cupcakes:
2 cups
almond flour
1 cup Splenda® sweetener
6 tablespoon
butter
1/8 teaspoon
cream of tartar
1 teaspoon
vanilla extract
5
eggs, separated
2 teaspoons
baking powder
5 tablespoons cocoa

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.

Ingredients for
Frosting: 1 pkg Jello® Sugar Free Vanilla pudding* 1 8 oz. container mascarpone or
cream cheese 1 cup heavy cream 3 pkts Splenda® Half 'n Half (to thin to make spreadable if needed)

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. Add Half 'n Half in 1/2 teaspoon amounts if needed. Makes enough to frost 32 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. * Chocolate Jello® pudding can be used for Chocolate Frosting or fudge.

Makes 16 cupcakes. 3 carbs per
cupcake unfrosted, 6 carbs frosted.



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+4 comments


from Gibson, Wisconsin, United States wrote:0  0

These were a excellent after meal treat, my family enjoyed them, my Great GrandFather, loved it he said it was so wonderful, I examined the low carbness, and I lost 4 pounds in 2 months, by eating this rather than my usual Monkey Bread Treat, I am so thankful of this website to have told me about these cupcakes.
4 starsJuly 15, 2005


from LeRoy, United States wrote:0  0

HOLY MACKERAL!!! THESE WERE SOO WONDERFUL I AGREE WITH HEIDI BLACKRICK... THANK YOU!
5 starsJune 22, 2005


from LeRoy, Michigan, United States wrote:1  0

This is the best dessert I have ever tried!! THANK YOU SO MUCH!!
5 starsFebruary 12, 2004


from Montreal, Quebec, United States wrote:0  0

These were just ok ... found them to be lacking in chocolate flavour
2 starsFebruary 9, 2004


 
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