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Chocolate Cupcakes
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2 cups almond flour
1 cup Splenda
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 into 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 packets 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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