Vanilla Cupcakes

Makes about 14 cupcakes

Ingredients

* 5 organic egg whites * Pinch of salt * 3 tablespoons honey * 2 teaspoons vanilla extract * cup nonfat Greek yogurt * 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. 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.

Nutrition Facts:Calories 60 Total Fat 0g Sat Fat g 0g Cholesterol 5mg Sodium 190mg Total Carb 10g Dietary Fiber 1g Sugar 4g Protein 5g

[[other notes]]
Now here is what I did-and I figured my own calories since I used white whole wheat flour and changed a few other things.

1)I used strawberries instead of rasperries for the frosting. I didn't strain the berries after I cooked them down b/c I have no mesh strainer LOL but it was fine.

2)I decided to make mini cupcakes b/c they are cuter and even better portion control. And my regular cupcake silicone things were in the dishwasher :)

3)I didn't the frosting as is. It wasn't sweet enough and tasted, well, cream cheesy, LMAO. So I used Truvia (stevia cut with organic cane sugar, 10 calories for 1/2t) and put in 3tsp (so 60 extra calories). It made it better-not really that rich frosting taste, but you know, they are healthy, so whatever, right? LOL

4)I didn't even end up using all the frosting!! I used about half of it, b/c a little went a LONG way IMO. So the frosting alone is 300 calories, but I only used 150 calories of it. It made 32 mini muffins, so about 4.5 calories per cuppie was frosting.

5)My cupcakes came out to 538 calories total, or about 17 calories each.

6)Cupcakes with frosting came out to about 21.5 calories each. Oddly, even if you used the other half of the frosting (an extra 150 calories), it only adds a few calories to each muffin, it would be 26 calories per muffin if you use all the frosting.

7)so if you make a dozen regular size cuppies, using all the frosting, it'd be about 70 calories per cupcake. If you used half the frosting, it would be 57 calories per cupcake.

8)If you do NOT add any sugar or truvia etc to the frosting, it is 24 calories per mini muffin for ALL the frosting or 20.5 for half the frosting. Obviously the truvia didn't really add that many calories and made it MUCH better IMO.

Ok, lmk if there are any questions :D The cupcakes were really light and airy and nice, they'd make a great muffin IMO if you can mix in some berry puree there, I'd like that better than the frosting, honestly.