Low Fat Vanilla Cupcakes

Directions

1. 1
   Peel and finely grate zucchini.
2. 2
   Combine flour, almonds and vanilla in one bowl.
3. 3
   Whisk until semi-fluffy egg whites and splenda.
4. 4
   Mix zucchini into sugar bowl.
5. 5
   Mix dry ingrefients into the wet ingredients.
6. 6
   Use ice cream scoop to measure out 24 cupcakes.
7. 7
   Bake for 15 minutes on 350.
8. 8
   Icing: Place spelnda in food processor and break it up into a fine powder, similar to confectioners sugar.
9. 9
   Mix all ingredients into bowl over pot of water.
10. 10
    Continue stirring until whipped, and when flipped nothing falls out of the bowl.
11. 11
    Ice your cupcakes!