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Carol's Cupcakes
Recipe By : Carol Williams
Servings : 14
Categories : Desserts
| Amount |
Ingredient |
|
|
| 3
large |
eggs |
| 1/2 cup |
cream cheese -- softened |
| 1/2 cup |
sour cream |
| 3
tablespoons |
butter -- softened |
| 1/4 cup |
Splenda |
| 2/3 cup |
Atkins Bake Mix |
| 2
tablespoons |
ground almonds |
| 1
teaspoon |
baking powder |
| 1
teaspoon |
vanilla |
| 1
teaspoon |
rum extract -- or your choice |
| 1/2 teaspoon |
salt |
|
|
-In blender container add
the eggs, cream cheese, sour cream, butter &
extracts, blend on high
till very creamy.
-Mix the dry ingredients
together; add to the egg mixture, then blend on
high until well mixed &
creamy.
-Spray or grease 14 muffin
cups, divide batter evenly.
-Bake in a preheated 350*F
oven for approximately 20 minutes or until
lightly browned.
-These are small muffins
baked in a regular sized muffin tin.
-Carb count per cupcake:2
minus 0.3 grams fiber=1.7 carbs & 5.7 grams
protein.
-Carb count for entire recipe
if making smaller cupcakes:28.4 and 3.9
grams fiber{figure carb
count on how many you make}
-Frost with icing of choice
but ADD the extra carbs!!!
-Enjoy!!!
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