Orange-Ginger Frosting

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Place cream cheese and half-and-half in bowl of food processor; process until creamy. Add sugar and sugar substitute; process until well mixed. Fold in orange peel and ginger; mix with spatula to blend. Top each cupcake with 1 to 2 tablespoons frosting.

*Note. This recipe was tested using sucralose-based sugar substitute.

Yield: 24 servings. Serving size: 1 to 2 tablespoons frosting per serving.

Nutrition Facts Per Serving:

Copyright Diabetic Cooking.