Cooking For Us

Easter Cupcakes

$6.20

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In large mixing bowl, combine first nine ingredients. Stir well.
Stir grated carrot and zuchinni into dry ingredients. In food processor or electrix mixer, beat egg whites with lemon juice until stiff. While beating, add egg yolks one at a time until thick and creamy. Make well in center of dry ingredients. Pour in beaten eggs and fold into dry ingredients just until moistened.
Scoop into 16 paper-lined muffin or cupcake tins and bake in 325° F oven 25 minutes or until cake tester comes out clean when cupcake is checked. Cool completely.
While cooling, make frosting with recipe below.
Use an electric mixer on medium-high speed to whip the cream cheese until smooth. Reduce the speed and stir in the sweeteners and the extract until the mixture is smooth and well blended. With the mixer on low speed, add half of the cream. Use a rubber spatula to remove any unmixed cream cheese from the bottom of the bowl. When the mixture is smooth, gradually add the rest of the whipping cream, and green food color (adjust as needed to get the grass-green you desire.) Increase the speed to high and whip until stiff. Use immediately for the best decorating texture.
Pipe or spread frosting onto cooled cupcakes and place Sugarfree Jelly Belly beans on top.
Makes 16 Easter Cupcakes: 7.6 effective grams of carbohydrate per decorated cupcake.

This content was added to our catalog on Wednesday 15 February, 2006.