Curtis Stone Biggest Loser Raspberry Cupcake Recipe Recipe

Looking for an easy Curtis Stone Biggest Loser raspberry cupcake recipe recipe? Learn how to make Curtis Stone Biggest Loser raspberry cupcake recipe using healthy ingredients.


Submitted by holly416

Makes 14 servings



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:

Recipe Ingredients for Curtis Stone Biggest Loser raspberry cupcake recipe

5 organic egg whites
1 pinch of salt
3 tablespoons honey
2 teaspoons vanilla extract
1/4 cup plain yogurt
1/2 cup whole wheat flour
1 teaspoon baking powder
1 cup fat free cream cheese
1 1/3 cup fresh raspberries

Recipe Directions for Curtis Stone Biggest Loser raspberry cupcake recipe

  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.

Categories

Dessert

Nutrition Facts
Serving Size 54.4g
Amount Per Serving
Calories
104
Calories from Fat
54
% Daily Value*
Total Fat
6.0g
9%
Saturated Fat
3.7g
18%
Trans Fat
0.0g
Cholesterol
18mg
6%
Sodium
84mg
4%
Potassium
111mg
3%
Total Carbohydrates
9.6g
3%
Dietary Fiber
0.9g
4%
Sugars
4.7g
Protein
3.4g
Vitamin A 5% Vitamin C 5%
Calcium 4% Iron 3%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C-
    Bad points
  • High in saturated fat
  • High in sugar
  • Contains alcohol
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