Angel Pecan Cupcakes

Ingredients

• 2 eggs, separated
• 1/4 cup hot tap water
• 1 teaspoon pure vanilla extract
• 3/4 cup fructose
• 1/8 teaspoon salt
• 1/2 cup cake flour
• 3/4 teaspoon low-salt baking powder
• 1/2 cup chopped pecans

Directions

1. Preheat the oven to 325 degrees F.
2. In a medium bowl, with an electric mixer, beat egg yolks, hot water, and vanilla together until very thick and pale.
3. Slowly beat in 1/2 cup fructose and set aside. In a small bowl, beat egg whites until foamy. Add salt, and continue beating until whites hold soft peaks.
4. Gradually add remaining 1/4 cup fructose to egg whites, beating until stiff but not dry. Stir 1/3 of whites into yolks, and sift flour and baking powder over egg mixture. Add pecans and remaining whites, and gently fold until blended.
5. Place 12 paper liners in a 12-cup muffin pan. Spoon batter evenly into cups, and bake for 20 minutes or until a toothpick inserted into a cupcake comes out clean.

Recipe Yield: Yield: 12 servings

Source: The Complete Idiot's Guide to Terrific Diabetic Meals
Book Title: The Complete Idiot's Guide to Terrific Diabetic Meals