Low Fat Vanilla Cupcakes

"Pretty easy, as long as you have a vegtable shredder and food processor"
 
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Ready In:
1hr
Ingredients:
12
Serves:
24
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ingredients

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directions

  • Peel and finely grate zucchini.
  • Combine flour, almonds and vanilla in one bowl.
  • Whisk until semi-fluffy egg whites and splenda.
  • Mix zucchini into sugar bowl.
  • Mix dry ingrefients into the wet ingredients.
  • Use ice cream scoop to measure out 24 cupcakes.
  • Bake for 15 minutes on 350.
  • Icing: Place spelnda in food processor and break it up into a fine powder, similar to confectioners sugar.
  • Mix all ingredients into bowl over pot of water.
  • Continue stirring until whipped, and when flipped nothing falls out of the bowl.
  • Ice your cupcakes!

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