RASPBERRY FROSTING
Use this pretty-in-pink recipe to decorate our Lemon-Yogurt Cupcakes. Martha made this recipe on "Martha Bakes" episode 808.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 10m
Yield Makes 1 3/4 cups
Number Of Ingredients 4
Steps:
- Puree berries with granulated sugar in a food processor until smooth. Pass mixture through a fine sieve into a bowl, pressing on solids to extract as much liquid as possible.
- In another bowl, beat butter on medium-high speed until pale and fluffy, about 2 minutes. Reduce speed to medium and add confectioners' sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed. Beat in berry puree. Frosting can be stored in refrigerator up to 2 days; bring to room temperature and beat on low speed until smooth again before using.
100 CALORIE CUPCAKES WITH RASPBERRY FROSTING (COURTESY OF CURTIS
This recipe was seen on the Biggest Loser TV show. They are light and a real treat for those watching their weight!
Provided by Kate DeMello
Categories Dessert
Time 30m
Yield 15 cupcakes, 15 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 79.7, Fat 3.7, SaturatedFat 2.3, Cholesterol 11.6, Sodium 116.8, Carbohydrate 8.3, Fiber 1, Sugar 4.3, Protein 3.6
60 CALORIE BIGGEST LOSER VANILLA CUPCAKES WITH BANANA FROSTING (
Biggest Loser (Curtis Stone) SERVINGS AND NUMBER IS A GUESS, IT WASN'T LISTED ON THE WEBSITE WHERE I GOT THE RECIPE AND I HAVE NOT YET TRIED IT
Provided by soulcandybt
Categories Dessert
Time 30m
Yield 12 Cupcakes, 12 serving(s)
Number Of Ingredients 9
Steps:
- 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.
- 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.
Nutrition Facts : Calories 49.6, Fat 0.2, Cholesterol 0.1, Sodium 70.3, Carbohydrate 9.7, Fiber 0.7, Sugar 5.5, Protein 2.5
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