The Prudent Wife

Are you a Biggest Loser fan? In Season 9, the contestants had a "Cupcake Challenge" where they had to eat cupcakes, to get clues on finding a one pound advantage. After the challenge, celebrity chef Curtis Stone took the contestants into the kitchen and taught them how to make a Raspberry Cupcake, with only 100 calories each.

The next week, when we sat down in front of hubby's laptop to watch our Biggest Loser episode online (a week behind) we had whipped up Curtis Stone's Biggest Loser Raspberry Cupcakes for only 100 Calories. After a sensible dinner, we each ate 3 of the tiny cupcakes, which mainly stuck to my Dollar Tree cheapy papers (warning!). They were delish, but wish they had not stuck so bad! Lesson learned. I would probably just grease my cupcake stone and bake them in it. Or invest in real cupcake liners!

A huge thank you to the Examiner for this recipe!

Here's an update from last night's Biggest Loser cupcake episode. Chef Curtis Stone showed the contestants how to make a 100-calorie cupcake recipe. NBC provided a cupcake recipe but its recipe had a banana frosting. We investigated and now have the raspberry frosting recipe, courtesy of NBC:

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

• 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. (we whipped eggs in our trusty Cuisinart food processor - VERY CLEAN! It cannot have any oil in it)
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. (We cheated, using a metal strainer to and "sifting' flour through that)
7. Once fully incorporated, scoop the batter into cupcake tins lined with cupcake papers. (Do NOT use cheapy Dollar Tree cupcake liners, we lost half of each cupcake. This is almost like an angel food cake)
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.

Raspberry Frosting

1. While the cupcakes are baking, puree the raspberries in a blender until smooth.
2. 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.
3. Cool completely. (Can throw into the freezer, stirring every 10 minutes. Warm berries will thaw the cream cheese and it will make the frosting drippy instead of creamy)
4. Place the cream cheese into a medium mixing bowl and fold the puree into the cream cheese until fully mixed.
5. 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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