Raspberry Cupcakes..
4 oz butter, room temperature
1 1/2 cups xylitol
2 cups self rising flour
1 cup milk
2 tsp vanilla extract
4 egg whites
1 cup fresh or frozen raspberries
Cream the butter and xylitol for about 3 minutes. Add vanilla extract and mix. While continuing to mix, add the flour and milk alternatively, finishing with the milk. Mix until incorporated.
Separately, whip the egg whites to semi stiff peaks and fold them into the batter gently. Fold in the raspberries.
Divide the batter amongst 24 baking cups and bake at 350 for about 14 minutes until done.
1 1/2 cups xylitol
2 cups self rising flour
1 cup milk
2 tsp vanilla extract
4 egg whites
1 cup fresh or frozen raspberries
Cream the butter and xylitol for about 3 minutes. Add vanilla extract and mix. While continuing to mix, add the flour and milk alternatively, finishing with the milk. Mix until incorporated.
Separately, whip the egg whites to semi stiff peaks and fold them into the batter gently. Fold in the raspberries.
Divide the batter amongst 24 baking cups and bake at 350 for about 14 minutes until done.
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