Low Carb Lemon Cupcakes
Wednesday, August 30th, 2006It is darn near impossible to overcome carb addiction when you are addicted to Publix cakes! It is even worse when you are insulin resistant or have PCOS, because your body doesn’t know how to efficiently stabilize the sugar that it already has . I was walking through Publix of all places and was so overcome with carb cravings that I baked cupcakes in the middle of the night! I didn’t want to eat all the refined carbs, so I came up with a compromise:)…
Low Carb Cupcakes with Lemon Cream Cheese Icing Recipe
Ingredients for the cupakes:
3/4 cup almond flour (can buy from health food store or online)
3/4 cup white flour (the bad stuff)
1 cup Splenda
1/4 cup refined white sugar (more bad stuff)
1/4 cup butter
1/4 cup oil (for moistness)
2 heaping teaspoons baking powder
1/2 teaspoon lemon extract
1/2 teaspoon vanilla extract
3 eggs
cupcake cups (liners)
Ingredients for lemon cream cheese icing:
8 oz cream cheese (1 bar of cream cheese)
1 tablespoon heavy whipping cream
2 and 1/4 cups Splenda
Cupcakes Preparation
Note: Take out cream cheese now, so that it can soften
1. Preheat oven to 350. Mix together butter, Splenda, oil and sugar
2. While using with a mixer, add in each egg, one at a time
3. Add in lemon and vanilla
4. Add in dry ingredients - baking powder, almond flour and white flour
5. Put cupcake cups into cupcake pan
6. Pour batter into cupcake cups leaving a little room at top
7. Bake in oven about 10 to 15 minutes. Watch closely!
While that is baking, prepare creamcheese icing
1. Mix cream cheese, Splenda and lemon extract
2. Add in heavy cream according to how smooth you want it. Recommend adding 1/2 teaspoon at a time. Every little bit makes a difference.:)
Spread on cupcakes after they are cooled Enjoy!
Technorati Tags: PCOS, dieting, low carb recipe, lowcarb, insulin resistance
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