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Best Chocolate Cupcakes
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Serving Size: 16
2 cups almond meal, ground up almonds
6 tbl butter
1/8 tsp cream of tartar
1 tsp vanilla
3/4 cup splenda
5 eggs, separated
2 tsp baking powder
5 tbl unsweetened cocoa powder
FROSTING
1 package Jell-o sugar free pudding
8 oz cream cheese -- 250 gr or Mascarpone
1 cup heavy cream
2 tbl Splenda
Whip egg whites with cream of tartar until stiff. In a separate bowl, using an electric mixer, cream butter with egg yolks until light yellow and fluffy. Add vanilla and splenda, beat until mixed. Add about 1/3 of the whipped egg whites to the butter/egg yolk mixture and mix lightly. Fold the whole thing into the whipped egg whites and fold lightly. Add 1 cup of almond meal and fold lightly, add the other cup of almond meal, the baking powder and the cocoa (mixed together first if desired) and fold thoroughly. Fill paper muffin cups in muffin tin about half full. Bake at 325°F-160°C about 15 - 20 mins until cracked on top.
FROSTING
Whip mascarpone or cream cheese in a food processor or with electric mixer til smooth. Add cream and mix again briefly. Add pudding mix and mix well. Add half and half in 1/2 tsp. amounts if needed. Makes enough for 2 batches of cupcakes (if it lasts until the second batch gets baked.)
Per Serving: 235 Calories
20 grams fat
7 carbs
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