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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

  1. Preheat oven to 325F
  2. Whip egg whites with cream of tartar until stiff
  3. In separate bowl, cream butter with egg yolks until fluffy
  4. Add vanilla and Splenda, beat until mixed
  5. Add egg whites gradually & gently mix in
  6. Add 1 cup of flour and fold in
  7. Add remaining flour, baking powder and cocoa and fold in, being careful not to break down the egg whites
  8. Fill greased muffin tins about half full
  9. Bake at 325F about 15 - 20 minutes


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