Wednesday, March 9, 2011

Biggest Loser Vanilla Cupcakes

I am a huge fan of the television show, the Biggest Loser. I have been a religious viewer of the show since Season 1. Curtis Stone, a celebrity chef, has recently been appearing on the show and teaching the contestants how to turn ordinary meals into healthier versions. Eventually, I am going to attempt to re-create all of the meals that he has had on the show. The first recipe, and only recipe, that I have made is the Vanilla Cupcakes. I love cupcakes and I love baking so I thought it would be the best recipe to experiment with first.

I thought the cupcakes turned out okay. They weren't my favorite, but they weren't awful either. I think the next time I make them I will add more batter to each cupcake to make them a little larger. They were very light and fluffy and made a great after dinner snack. I also would add the raspberries to the frosting, the banana and cream cheese frosting was on the bland side. I ended up eating most of the cupcakes without the frosting.

Biggest Loser Vanilla Cupcakes, by Curtis Stone

5 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.

Nutritional Content (per cupcake)
Carbs 10.0 grams
Protein 5.0 grams
Calories 60


No comments:

Post a Comment

I love your comments & inspiration