Monday, November 29, 2010

Curtis Stone's Biggest Loser Vanilla Cupcakes

I am an avid fan of the show, "The Biggest Loser". So, when Curtis Stone featured a low calorie cupcake earlier this season, I had to give it a try. Don't they look so pretty. Almost too cute to eat. The following was take right from "The Biggest Loser" website.

Makes about 14 cupcakes

5 organic egg whites
Pinch of salt
3 tablespoons honey
2 teaspoons vanilla extract
1/4 cup nonfat Greek yogurt
1/2 cup whole wheat flour
1 teaspoon baking powder

For the frosting
1 cup nonfat cream cheese
1/2 ripe banana

For raspberry frosting as seen on the show:
1 cup nonfat cream cheese, at room temp
1 cup fresh raspberries
Fresh raspberries to garnish


•Preheat the oven to 325F.
•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.
•Increase speed to high and whip in the salt and honey until the whites hold a soft peak, then add the vanilla extract.
•Fold in the yogurt.
•In a separate medium mixing bowl combine the flour and baking powder and mix well.
•Sift the dry ingredients into the egg whites a little at a time, gently folding them in with a rubber spatula.
•Once fully incorporated, scoop the batter into cupcake tins lined with cupcake papers.
•Bake the cupcakes for 15 to 20 minutes or until they have colored and gently spring back when pushed with a finger.
•Remove from the oven and cool the cupcakes at room temp.
•Mix the cream cheese and the banana in a medium mixing bowl until well incorporated, leaving small chunks of banana throughout the frosting.
•Once cool, spread a little of the banana frosting over the cupcakes and (top each with a raspberry?) serve.
For raspberry frosting:
•While the cupcakes are baking, puree the raspberries in a blender until smooth.
•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.
•Cool completely.
•Place the cream cheese into a medium mixing bowl and fold the puree into the cream cheese until fully mixed.
•Once cupcakes are cool, spread a little of the berry frosting over the cupcakes, garnish each with one raspberry and serve.
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

I clearly chose to make the raspberry frosting over the banana frosing. There were a few challenges when make these beauties. Some of my cupcakes did stick to the liners which was unfortunate and made them a little more difficult to consume. The non-fat cream cheese made the frosting lumpy. I ended up using a whisk and beat it to death to get the lumps out. The cupcake itself had a good flavor. I could definitely tell that it was made with the whole wheat flour which I enjoyed. It didn't have much of a vanilla flavor though. The frosting was a bit sour on my first attempt. My husband wouldn't even eat it after his first bite. Between the sour-ish raspberries and the no-fat cream cheese, it just wasn't right. I added about a tablespoon of Truvia to maintain that healthy quality. So, so, so much better. They are definitly not going to get rid of your cravings if you are dying for a sweet treat, but they are certainly a nice, healthy option that can leave you feeling guilt free.

Bake on!

No comments:

Post a Comment