Cupcakes under 60 calories
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
5 organic egg whitesPinch of salt3 tablespoons honey2 teaspoons vanilla extract¼ cup nonfat Greek yogurt½ cup whole wheat flour1 teaspoon baking powderFor the frosting1 cup nonfat cream cheese, at room temp1 cup fresh raspberriesFresh 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)
Number of Servings: 14
Recipe submitted by SparkPeople user WALKIETALKIE.
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)
Number of Servings: 14
Recipe submitted by SparkPeople user WALKIETALKIE.
Nutritional Info Amount Per Serving
- Calories: 50.1
- Total Fat: 0.2 g
- Cholesterol: 2.9 mg
- Sodium: 176.0 mg
- Total Carbs: 6.9 g
- Dietary Fiber: 1.1 g
- Protein: 5.1 g
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