Day 248 - 80 calorie cupcakes

If you are like me , you LOVE cupcakes but did  you know that "regular" cupcakes can contain 1300 calories - That is what I eat in a day - imagine having 1 cupcake a day and that's it - your over your daily limit !

WOW 

well 2 weeks ago, as I was watching "The Biggest Loser " -gotta love them - they keep me inspired and going through this weight lost process.

Chef Curtis Stone ( yummy) was on the show to teach them that you can still eat sweet but they just have to be made differently. So next time you are invited to a PARTY - why don't you bring these cupcakes so you won't feel bad eatng a 80 calorie cupcakes and the guests will LOVE them :-)

Enjoy and let me know 

Vanilla Cupcakes

Makes about 14 cupcakes

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 raspberry frosting - You could also varie with blueberries ans strawberries

• 1 cup nonfat cream cheese, at room temp
• 1 cup fresh raspberries
• Fresh raspberries to garnish

Method

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.