Angel pecan cupcakes Ingredients 2 eggs, separated 1/4 cup hot tap water 1 teaspoon pure vanilla extract 3/4 cup fructose 1/8 teaspoon salt 1/2 cup cake flour 3/4 teaspoon low-salt baking powder 1/2 cup chopped pecans Directions Preheat the oven to 325 degrees F. In a medium bowl, with an electric mixer, beat egg yolks, hot water, and vanilla together until very thick and pale. Slowly beat in 1/2 cup fructose and set aside. In a small bowl, beat egg whites until foamy. Add salt, and continue beating until whites hold soft peaks. Gradually add remaining 1/4 cup fructose to egg whites, beating until stiff but not dry. Stir 1/3 of whites into yolks, and sift flour and baking powder over egg mixture. Add pecans and remaining whites, and gently fold until blended. Place 12 paper liners in a 12-cup muffin pan. Spoon batter evenly into cups, and bake for 20 minutes or until a toothpick inserted into a cupcake comes out clean. Nutritional Information (Per Serving) Calories: 112 Protein: 3 g Sodium: 27 mg Cholesterol: 35 mg Fat: 4 g Carbohydrates: Always discuss with your physician or Diabetic Ed. before trying different recipes or diets
Posted on: Wed, 04 Sep 2013 15:38:19 +0000
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