They seem like ordinary, scrumptious vanilla cupcakes. You’d never know that these treats can fit into your daily food plan.
Ingredients for the Cupcakes:
3/4 cup sugar
1 tbsp. vanilla extract
1 ¼ cups all-purpose flour
½ cup finely ground almonds
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 ½ cup peeled, grated zucchini
Instructions for the Cupcakes:
Preheat the oven to 350 and line your muffin pan with paper cupcake liners.
Add eggs, sugar and vanilla to a mixing bowl. Use a mixer on high speed for 3-5 minutes and mix until light and thick.
Mix the flour, almonds, baking powder, baking soda and salt in a separate bowl and stir to blend. Add the dry ingredients into the wet ingredients and continue mixing with the electric mixer until fully incorporated.
Stir in the grated zucchini with a large spoon until incorporated. Divide the mixture into the cupcake liners (about 1/3 cup each).
Bake 20 to 25 minutes. Check for doneness by inserting a toothpick. When the toothpick comes out clean, they’re done. Set them aside to cool completely.
Ingredients for Icing:
3 large egg whites
1 cup of Splenda
1 tsp lemon juice
1 tsp vanilla
Instructions for icing:
Put water in the pot of a double-boiler or in a medium-sized saucepan. Bring it to a simmer.
Add ingredients to the double boiler insert or a heat-proof bowl. Set it over the simmering water. Stir continuously to warm the mixture and dissolve the sugar (about 3 minutes).
Use a mixer on high to beat the icing for 5 to 8 minutes, until it forms stiff peaks and has a glossy appearance.
Chill it in the fridge for 30 minutes. By then the cupcakes should be completely cool. Divide the icing among the cupcakes.
Makes 12 cupcakes; 1 cupcake per serving. Each serving contains: 146 calories; 3 grams of fat; 25 grams of carbs; .5 grams of fiber; 4 grams protein.
Photo: Eat Run Read