Outrageous Orange Cupcakes

Here is a recipe bursting with flavor and less than 150 calories, icing and all!


• Butter-flavored cooking spray

• 1 cup whole-grain oat soda

• 3/4 teaspoon baking soda

• 1/4 teaspoon baking-powder

• 3 large egg whites

• ½ cup fat-free, fruit juice-sweetened vanilla yogurt

• ¼ cup agave nectar

• 2 tablespoons orange

• 2 tablespoon unsalted butter, melted

• 1 teaspoon vanilla extract

• ½ tablespoon orange extract

• 2 cups, “Cut The Crap Whipped Topping,” divided

• 2 teaspoons freshly grated orange zest, divided

Preheat the over to 350 degrees. Line 8 cups of a standard, nonstick muffin tin with foil cupcake liners, (see note.) Lightly mist them with spray.

Add the flour to the bowl of a food processor or mini-food processor fitted with a chopping blade. Process it for 2 minutes.

Place a sifter over a small mixing bowl. Add the flour mixture, baking soda, baking power and salt. Sift them into the bowl. Set the mixture aside.

In a medium mixing bowl, using a sturdy whisk (or a spatula if you don’t have one), mix the egg whites, yogurt, agave, juice concentrate, butter and extracts until well combined. Stir in the flour mixture until just combined. Then stir in the orange peel. Divide the batter among the prepared cups, filling each cup about two-thirds full. Bake the cupcakes for 19 to 22 minutes or until a toothpick inserted in the center comes out dry (a few crumbs are okay). Let them cool completely then divide the whipped topping among them, about ¼ cup on each, spreading it evenly over the tops. Sprinkle the tops evenly with the orange zest, about ¼ teaspoon on each.