100 Calorie Cupcakes With Raspberry Frosting (Courtesy of Curtis

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READY IN: 30mins
SERVES: 15
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 325°F.
  • 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 temperature.
  • 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.
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