Low Fat Vanilla Cupcakes

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• Servings: 24
• 1 1/2 cups self rising flour
• 1/2 cup ground almonds
• 1 teaspoon vanilla bean
• 4 egg whites
• 3/4 cup splenda sugar blend for baking
• 1 1/2 cups zucchini
• 3 egg whites
• 1 pinch salt
• 1/2 cup confectioners' sugar
• 1/2 cup splenda granular
• 1 tablespoon water
• 1/4 teaspoon cream of tartar

Recipe

• 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!