Carrot Cupcakes with Splenda
Splenda
Like the carrot cake, these shortcakes are full of flavor and nutrients. They are ideal for tea time.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
12
Servings
  • 1 cup flour
  • 1 cup vegetable oil
  • 1/4 cups Splenda, granulated
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon powder
  • 1/2 teaspoons ground ginger
  • 1/4 teaspoons ground cloves
  • 1 cup low-fat milk
  • 1 cup carrot, grated
  • 1/2 cups walnuts, chopped
  • 3 eggs
  • 1/4 cups Splenda, granulated
  • 1 cup low-fat cream cheese
  • 3 drops lime juice
  • 1 tablespoon light milk
Preparation
45 mins
0 mins
Medium
  • Cupcake Mix all the ingredients in a pan, with a balloon blender. The mixture is emptied in special pancake molds (cupcakes), coated with white caps and baked at 190 ° C for approximately 30 minutes.
  • Glazing Beat the ingredients with a balloon blender until they are well blended and creamy. Add orange food coloring to a little of the glaze to prepare the carrots.
  • Cover the mantecadas with the glaze.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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