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Curtis Stone's 60 Cal Cupcakes

Posts: 356 Member
edited September 2024 in Recipes
Ingredients:

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

For the frosting
1 cup nonfat cream cheese, at room temp
1 cup fresh raspberries
Fresh raspberries to garnish

Instructions:

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)


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

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Replies

  • Posts: 975 Member
    sooooooooooo going to make these *L* thank you!
  • Wow! These look great! I'll have to give them a go
  • Posts: 195
    bump
  • Posts: 1,259 Member
    60 calorie cup cake, that sounds too good to be true. How do they taste?
  • mmm bump
  • Posts: 356 Member
    They are FANTASIC :happy:
  • Posts: 209 Member
    buummppppp! :D
  • I'm so excited to try these! Thanks for sharing!! :):love:
  • Posts: 434 Member
    bump
  • Posts: 299 Member
    bump
  • Posts: 142
    I'm gonna need to try these :)
  • Posts: 177 Member
    thanks!:drinker:
  • Posts: 42 Member
    Bump!
  • Posts: 87 Member
    Bump...for sure!
  • Bumping to make tomorrow:)
  • Posts: 111
    totally have to find this recipe again after I go shopping and make it!!
  • Posts: 68 Member
    Bump
  • THANKS!!! I am incharge of cupcakes for a birthday party this weekend. The birthday girl is trying to loose weight for her wedding in October so these are perfect!!! I will be sure to report back on what everyone thinks of these! Thanks Again!!!
  • Posts: 145 Member
    Bump and thanks for sharing!
  • Posts: 23 Member
    Hi! I made these - and just a word to the wise!! Do NOT use raspberries unless you know for certain that they are sweet - also, they are very difficult to strain the seeds. The cupcakes with the banana frosting came out much better than my yuch out of season sour raspberries (that were $6/mini carton! arrgh!) the cupcakes were very good ...just had better luck with bananas! enjoy the recipe!
  • Posts: 23 Member
    Hi! I made these - and just a word to the wise!! Do NOT use raspberries unless you know for certain that they are sweet - also, they are very difficult to strain the seeds. The cupcakes with the banana frosting came out much better than my yuch out of season sour raspberries (that were $6/mini carton! arrgh!) the cupcakes were very good ...just had better luck with bananas! enjoy the recipe!

    sorry - here's the recipe w/ the banana frosting:
    Vanilla Cupcakes
    Makes about 14 cupcakes

    Ingredients
    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

    Method

    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.

    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
  • Posts: 1,573 Member
    I just had to check this out...Curis Stone is so easy on the eyes, anything that he creates is worth giving a whirl!!
  • Posts: 605 Member
    bump! Those sound so good!
  • Posts: 450 Member
    These sound yummy!

    Gonna have to try these. Thanks for finding it.
  • Keen to try these (:
  • Posts: 208 Member
    Bump
  • Posts: 22
    bump!
  • Posts: 22
    bump
  • bump
  • I haven't tried these yet, but did see it on the biggest loser and can't wait to try them.
This discussion has been closed.