Vanilla peppermint cupcakes - yum! These low carb cupcakes are the perfect winter dessert for the diabetic mom. They taste great with a cup of warm peppermint tea.
Peppermint Cupcakes Ingredients:
(Makes about 2 dozen cupcakes; approximately 160 calories & 16 carbs per serving)
3 cups all-purpose flour
2 tsps baking powder
1/2 tsp salt
1 cup skim milk
2 tsps pure vanilla extract
2 tsps peppermint extract
2 sticks of margarine, room temperature
2 cup Splenda
4 large eggs
Preheat oven to 350 degrees.
In mixing bowl mix dry ingredients. Then add in milk, vanilla and peppermint extract, margarine, and eggs. Blend with hand mixer until mixed well.
Spoon the batter into muffin pan with cupcake liners. Fill each cupcake about 2/3 of the way. Bake in oven for 20-25 minutes.
Sugar Free Peppermint Frosting:
1 package of vanilla sugar free instant pudding
1 (8 oz) package of low fat cream cheese
1 3/4 cups of skim milk
1 (8 oz) container of whipped cream
1 tsp of peppermint extract
Mix instant pudding, cream cheese, skim milk, and peppermint extract with hand mixer until blended. Place in the refrigerator to set for about five minutes. Then blend in whipped cream.