There aren't many people, especially with the current cupcake phase going on, who doesn't love the comfort of a good, old fashioned cupcake.
Quick to prepare, simple to serve and definitely easy to eat, cupcakes are fantastic for get-togethers, cookouts and simple dinners. They can also be dressed up quite nicely for special occasions.
This is Curtis Stone's (of Biggest Loser and The Next Great Restaurant fame) version of a healthy cupcake. It really is delicious and if served without mentioning that it is low-calorie, no one will be aware.
Only 60 calories and 1 PointsPlus each.
Curtis Stone's 60 Calorie Cupcakes
- 5 organic egg whites
- Pinch of salt
- 3 tablespoons honey
- 2 teaspoons vanilla extract
- ¼ cup nonfat Greek yogurt
- ½ cup whole wheat flour
- 1 teaspoon baking powder
- 1 cup nonfat cream cheese, at room temp
- 1 cup fresh raspberries
- Fresh raspberries to garnish
1. Preheat the oven to 325F.
2. Place the egg whites in a large bowl and using a handheld mixer whip the whites on medium speed for 3 to 4 minutes or until the whites begin to lighten up and hold their shape.
3. Increase speed to high and whip in the salt and honey until the whites hold a soft peak, then add the vanilla extract.
4. Fold in the yogurt.
5. In a separate medium mixing bowl combine the flour and baking powder and mix well.
6. Sift the dry ingredients into the egg whites a little at a time, gently folding them in with a rubber spatula.
7. Once fully incorporated, scoop the batter into cupcake tins lined with cupcake papers.
8. Bake the cupcakes for 15 to 20 minutes or until they have colored and gently spring back when pushed with a finger.
9. Remove from the oven and cool the cupcakes at room temp.
10. While the cupcakes are baking, puree the raspberries in a blender until smooth.
11. Pass through a fine mesh strainer into a small saucepot and cook over medium heat for 5 to 7 minutes or until the puree reduces slightly.
12. Cool completely.
13. Place the cream cheese into a medium mixing bowl and fold the puree into the cream cheese until fully mixed.
14. Once cupcakes are cool, spread a little of the berry frosting over the cupcakes, garnish each with one raspberry and serve.
Makes 14 Cupcakes (1 Per Serving)
- Variation: Instead of the raspberries, mix 1 cup nonfat cream cheese with 1/2 ripe banana until well mixed, letting small chunks of banana stay intact for texture. Spread when cupcakes are cool. Top with a slice of strawberry, raspberry or a tiny dollop of sugar free jam.
- Nutrition Facts:
Calories 60; Total Fat 0g; Sat Fat g 0g; Cholesterol 5mg; Sodium 190mg;
Total Carb 10g; Dietary Fiber 1g; Sugar 4g; Protein 5g
- These are 1 Points Plus Each
- Save More Calories by piping little mountains of meringue on the cupcakes instead of frosting; Broil until lightly browned. Sprinkle with Splenda, if desired
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For the KIDS!!!
Kids LOVE baking cookies; check out our Cookie Series; The why, what, when, where and how of Cookie Baking!
And for the adult as well as kid cookie bakers, check out the Wilton Cookie Exchange Book to get ideas and recipes for gatherings with your friends to exchange ideas, recipes and cookies! It is so much fun and the kids adore it. Fabulous book.
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