VANILLA CUPCAKES
Provided by Giada De Laurentiis
Categories dessert
Time 1h20m
Yield 12 cupcakes
Number Of Ingredients 11
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Set aside.
- In a medium bowl, whisk together the flours, baking powder and salt.
- In a large bowl, using an electric hand mixer, beat the sugar and butter until combined. Add the eggs, milk and vanilla. Beat until smooth. Add the dry ingredients and mix until just blended. Spoon the batter into the prepared muffin cups (about 1/4 cup batter in each cup). Bake until puffed and the cake springs back when touched, 15 to 17 minutes. Transfer to a wire rack and cool completely, about 30 minutes.
- Using a small spatula, frost the tops of the cupcakes. Allow the frosting to set for 20 minutes before serving.
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
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