INGREDIENTS

3 eggs
3/4 cup butter
2 tsp cocoa powder
2 1/4 cups sugar
1 1/2 tsp vanilla extract
1 (1 oz) bottle red food color
1 1/2 cups buttermilk
1 1/2 tsp baking soda
1 1/2 tsp white vinegar
Small chocolate heart-shaped cookies (optional)
Powdered sugar (optional)

DIRECTIONS

1. Let eggs and butter stand 30 minutes. Preheat oven to 350 F. Line 28 (2 1/2) inch cupcake pans with paper liners; set aside.

2. In a medium bowl combine flour, cocoa powder and 3/4 tsp salt; set aside. In a large mixing bowl beat butter on medium high speed 30 seconds. Add sugar and vanilla; beat until combined. One at a time, add eggs; beat on medium after each. Beat in food coloring on low speed.

3. Alternately add flour mixture and buttermilk to egg mixture; beat on low to medium sped after each, just until combined. Stir together baking soda and vinegar. Add to batter; beat just until combined.

4. Spoon batter into prepared pans, filling each about 2/3 full. Bake 15 to 17 minutes. Cool in pan on wire rack for 5 minutes. Remove from pans. Cool completely. Top with small chocolate cookies, if desired. Dust with powdered sugar.

Yield: 28 Cupcakes Serving Size- (1 cupcake)

Weight Watchers Points Plus= 5 Per Cupcake

Nutrition Information
Calories172
Total Fat (g)6
Saturated Fat (g)3
Monounsaturated Fat (g)2
Cholesterol (mg)36
Sodium (mg)124
Carbohydrate (g)28
Sugar (g)17
Fiber (g) .1
Protein (g)3
Calcium (DV%)2
Iron (DV%)4
Percent Daily Values are based on a 2,000 calorie diet.

INGREDIENTS

For Cake:
2 cups granulated sugar
2 1/4 cups flour
2/3 cup unsweetened cocoa
1 1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
3/4 cup water
1/2 cup cooking oil
3 eggs
1 (8 oz) carton sour cream

For Frosting:
3 cups powdered sugar
1/3 cup Dutch cocoa
1/2 cup butter or margarine, softened
1/3 cup milk
1 tsp vanilla extract

DIRECTIONS

1. Preheat oven to 350°F. Line 24 medium muffin cups with paper baking cups;

set aside.

2. Combine all dry ingredients in large bowl; mix well. Add water, oil and eggs; mix until combined. Beat at medium speed for two minutes. Stir in sour cream. Spoon batter into prepared muffin cups, filling each about two thirds full.

3. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan and cool on wire rack.

4. To prepare Chocolate Frosting:

Combine in large bowl, with mixer at low speed, powdered sugar, cocoa, butter, milk and vanilla.
Beat at medium speed 1 to 2 minutes until creamy. If desired, add more milk until frosting is of spreading consistency.

Decorating ideas:
Candies: Frost and decorate with conversation hearts, candy sprinkle hearts, red and pink coated chocolate candies or heart-shaped icing decorations.

Yield: 24 cupcakes

INGREDIENTS

1/3 cup cocoa
1/4 cup water
3 tbsp sugar
2 tbsp cooking oil
2 cups sifted flour
1 1/2 cups sugar
1 tbsp baking powder
1/4 tsp salt
1/2 cup cooking oil
7 egg yolks
3/4 cup cold water
1 tsp vanilla
7 egg whites
1/2 tsp cream of tartar
1 recipe of Chocolate Glaze (See Below)*
1/2 cup sifted powdered sugar

DIRECTIONS

Preheat oven to 325 F.

1. In a small saucepan combine cocoa powder, 1/4 cup water, the 3 tbsp granulated sugar, and the 2 tbsp cooking oil. Stir over low heat 1 to 2 minutes or until sugar dissolves. Remove from heat; cool.

2. Meanwhile, in a large bowl sift together flour, the 1 1/2 cups granulated sugar,
the baking powder and salt.
Make a well in center of flour mixture. Add the 1/2 cup cooking oil, the egg yolks,
the 3/4 cup cold water and the vanilla.
Beat with an electric mixer on low speed until combined then at high speed about 5 minutes or until satin smooth.

3. Thoroughly wash beaters. In another large bowl beat egg whites and cream of tartar until stiff peaks form (tips stand straight). Pour egg yolk batter in a thin stream over entire surface of beaten whites; fold in lightly by hand.

4. Transfer 1/3 of batter (about 3 cups) to a medium bowl.
Gently fold in cocoa mixture.

5. Turn half the light colored batter into an ungreased 10 inch tube pan. Top with half the dark batter. Repeat layers of light and dark batters. With a narrow spatula, gently swirl through batters to marble, leaving distinctive light and dark areas throughout.

6. Place in oven and bake 65 to 70 minutes or until cake springs back when lightly touched. Invert cake in pan; cool thoroughly. Loosen cake from side of pan;
remove from pan.

7. Spoon Chocolate Glaze over top of cake, allowing excess glaze to drip down side.
After glaze sets, combine powdered sugar and a little milk to make an icing of
drizzling consistency(optional). Drizzle over cake.

Chocolate Glaze*
In a small heavy saucepan, heat 4 oz cut up semi-sweet chocolate and 3 tbsp butter over low heat until just melted, stirring occasionally. Remove from heat. Stir in 1 1/2 cups sifted powdered sugar and 3 tbsp hot water, 1 teaspoon at a time until glaze is smooth and of drizzling consistency.

Yield: 12 Servings

Cake Ingredients:

5 egg whites
pinch of salt
3 tbsp honey
2 tsp vanilla extract
1/4 cup non fat yogurt
1/2 cup whole wheat flour
1 tsp baking powder

Raspberry frosting as seen on the show:

1 cup nonfat cream cheese, room temperature
1 cup fresh raspberries
Fresh raspberries to garnish

Directions

1. Preheat oven to 325 F.

2. Place egg whites in a large bowl and using a hand held mixer whip on medium speed 3 to 4 minutes or until whites begin to lighten up and hold their shape.

3. Increase speed to high and whip in salt and honey until whites hold a soft peak, then add vanilla extract. Fold in yogurt.

4. In a separate medium mixing bowl combine flour and baking powder together
and mix well.

5. Sift dry ingredients into the egg whites a little at a time, gently folding them in
with a rubber spatula.

6. When fully combined, scoop batter into cupcake pans lined with cupcake papers.

7. Place in oven and bake 15 to 20 minutes or until they have colored and gently spring back when pushed with a finger.

While the cupcakes are baking, puree the raspberries in a blender until smooth.
Pass through a fine mesh strainer into a small sauce pot 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 puree into the
cream cheese until fully mixed.

8. Remove cupcakes from oven and cool at room temperature.

9. Once cupcakes are cool, spread a little of the berry frosting over the cupcakes, garnish each with one raspberry and serve.

Yield: About 14 cupcakes Serving size= 1

Weight Watchers Points Plus= 1 Per cupcake

Nutrition Information
Calories 60
Fat 0 g
Cholesterol 5mg
Sodium 190 mg
Carbs 10 g
Fiber 1 g
Sugar 4 g
Protein 5 g

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wwwbest-cake-recipes.blogspot.com/2011/01/biggest-loser-raspberry-cupcakes.html is not endorsed or associated with NBC or The Biggest Loser show in any way. All material provided on
this web site is for informational or educational purposes only. Consult a physician regarding the applicability of any opinions or recommendations with respect to your symptoms or medical condition.

Ingredients

1 lb raisins
2 cups sugar
3 cups water
4 tbsp shortening
1/2 tsp salt
2 tsp baking soda
1 tsp allspice
1 tsp ground cinnamon
4 cups flour
1 cup chopped nuts

Directions

1. Preheat oven to 300 F.

2. Combine the raisins, sugar and water in a saucepan.
Cook for 10 minutes over medium heat.

3. Add shortening and let mixture cool.

4. Stir in salt, baking soda, allspice, cinnamon, flour and nuts,
transfer to a 9 x 13 inch cake pan.
Place in oven and bake for 45 minutes.