Use butterscotch ice cream topping as the frosting for these cupcakes, about 1 tablespoon per cupcake.
INGREDIENTS | YIELDS 16 servings
- ½ cup cake flour
- ¾ cup powdered sugar
- 5 egg whites
- ⅛ teaspoon salt
- 1 teaspoon heavy cream
- ½ cup butterscotch ice cream topping
- ¼ cup granulated sugar
- ½ teaspoon vanilla
Preheat oven to 350°F.
Line muffin tins with cupcake liners and set aside.
In a large bowl, sift the cake flour and powdered sugar twice.
In a medium bowl, beat the egg whites and salt with an electric mixer until frothy.
Add heavy cream and butterscotch until soft peaks form.
Add sugar and continue beating.
Fold in flour mixture gradually until blended.
Add vanilla. Mix thoroughly.
Spoon batter into muffin cups.
Bake for 20 minutes or until cupcake tops are browned.
- Calories: 82
- Fat: <1 gram
- Protein: 2 grams
- Carbohydrates: 19 grams
- Cholesterol: <1 milligram