07-22-07, 09:25 AM
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#1 (permalink)
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Join Date: Jan 2005 Location: Phoenix, AZ
Posts: 7,595
Weight Statistics8/1/2006 Start Date:
185 lb Start Weight:
152 lb Current Weight:
155 lb Goal Weight:
-33 lb Weight Loss:
5/1/2007 Goal Date:
| Atkins - Chocolate-Cappuccino Mini Cupcakes
CHOCOLATE-CAPPUCCINO MINI CUPCAKES Servings: 18
Prep time: 0:15:00
Bake/Cook time: 0:20:00 Calories: 129
Fat: 9 grams
Protein: 4 grams
Carbohydrates: 3 grams
Fiber: 1 grams
Net Carbs: 2 grams
1 cup sliced almonds
1 cup Atkins Bake Mix
1/2 teaspoon baking powder
1 stick (1/2 cup) butter, at room temperature
1/2 cup granular sugar substitute
2 scoops Atkins Cappuccino Shake Mix
3 eggs
1. Heat oven to 350°F. Spray mini muffin tins with cooking
spray. Process almonds in a food processor in pulses
until finely ground. Add bake mix and baking powder;
pulse to combine.
2. In a large bowl, beat butter and sugar substitute with an
electric mixer until fluffy, about 2 minutes. Beat in shake
mix. Add eggs one at a time. Mix in almond mixture with
a spatula. Divide batter in muffin tins, filling each 2/3 full.
Bake 20 minutes, until set.
If you wish to make these moist cupcakes even more special,
top with a dollop of whipped cream sweetened with Atkins Sugar
Free Chocolate Syrup. Atkins - Chocolate-Cappuccino Mini Cupcakes
Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet
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