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Recipes
Chocolate Cupcakes
Irresistable chocolate cupcakes without the carbs.
Nutrition Facts: Carbohydrates 5.9g
Yield: Serves 10
Ingredients
- 2 cups high gluten flour
- 1 cup Splenda
- 6 Tbs. butter
- 1/8 tsp. cream of tartar
- 1 tsp. vanilla extract
- 5 eggs, separated
- 2 tsp. baking powder
- 1/4 cup cocoa
Instructions
- Preheat oven to 325F
- Whip egg whites with cream of tartar until stiff
- In separate bowl, cream butter with egg yolks until fluffy
- Add vanilla and Splenda, beat until mixed
- Add egg whites gradually & gently mix in
- Add 1 cup of flour and fold in
- Add remaining flour, baking powder and cocoa and fold in, being careful not to break down the egg whites
- Fill greased muffin tins about half full
- Bake at 325F about 15 - 20 minutes
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