Vanilla Cupcakes - oil and butter FREE!!
- Number of Servings: 12
Ingredients
1 1/2 cups self-rising flour1/2 cup ground almonds2 eggs3/4 cup granulated sugar1.5 cups peeled and shredded (or mashed) zucchiniICING:3 large egg whitespinch salt1 cup confectioner's sugar1 T. water1/4 cup cream of tartar1/2 tsp. vanilla
Combine flour and almonds.
Combine - separately - eggs and sugar. Mix eggs and sugar until fluffy.
Add zucchini to egg mixture.
Add 1-2 tsp. vanilla if desired, I chose not to.
Add dry ingredients in.
Bake at 350 degrees for 30 minutes.
For Icing:
Stir all ingredients in a double boiler. Mix until white, thick and fluffy, about 3-7 minutes.
Serving Size: Makes 12 cupcakes or about 20-25 minis
Combine - separately - eggs and sugar. Mix eggs and sugar until fluffy.
Add zucchini to egg mixture.
Add 1-2 tsp. vanilla if desired, I chose not to.
Add dry ingredients in.
Bake at 350 degrees for 30 minutes.
For Icing:
Stir all ingredients in a double boiler. Mix until white, thick and fluffy, about 3-7 minutes.
Serving Size: Makes 12 cupcakes or about 20-25 minis
Nutritional Info Amount Per Serving
- Calories: 189.9
- Total Fat: 0.8 g
- Cholesterol: 31.0 mg
- Sodium: 208.4 mg
- Total Carbs: 36.7 g
- Dietary Fiber: 0.4 g
- Protein: 3.6 g
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