Black & White Cupcakes

Black-and-White Cupcakes
PREP 20 MIN
BAKE/MICROWAVE 20 MIN
SERVES 12
Cupcakes
1 c cake flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
10 Tbsp granulated sugar
3 Tbsp unsweetened Dutch
process cocoa
2 Tbsp water
1/4 c light stick butter, at room
temperature
1 large egg, at room temperature
1 tsp vanilla extract
1/2 c plain fat-free yogurt
Icing
1 oz bittersweet chocolate,
chopped
1 Tbsp low-fat (1%) milk
1/4 c confectioners’ sugar
1 To make cupcakes, preheat oven to 350°F. Line 12-cup muffin pan with foil or paper
liners. Whisk flour, baking powder, baking soda and salt in medium bowl. Combine
2 Tbsp granulated sugar, cocoa and water in small bowl, whisking until smooth.
2 With electric mixer, beat butter in large bowl until creamy. Gradually beat in remaining 8
Tbsp sugar. Beat 2 minutes. Beat in egg and vanilla. With mixer on low speed, alternately
add flour mixture and yogurt, beginning and ending with flour mixture. Beat just until
blended. Stir 3/4 c of batter into cocoa mixture. Spoon half of vanilla batter into prepared
muffin cups. Spoon cocoa batter over vanilla batter. Top with remaining vanilla batter.
With table knife, cut and twist through batter to marble. Bake until toothpick inserted into
centers comes out clean, 18−20 minutes. Cool in pan 5 minutes. Remove cupcakes from
pan and cool completely on rack.
3 To make icing, put chocolate and milk in small microwavable bowl. Microwave on High
30 seconds. Whisk until chocolate is melted. Whisk in confectioners’ sugar until smooth.
Spread icing on cupcakes, using about 1 tsp per cupcake.
PER SERVING (1 ICED CUPCAKE): 111 CAL, 5 G TOTAL FAT, 2 G SAT FAT, 0 G
TRANS FAT, 23 MG CHOL, 133 MG SOD, 17 G TOTAL CARB, 7 G TOTAL SUGAR, 0
G FIB, 3 G PROT, 32 MG CALC. PointsPlus value: 3

Angel Food Cupcakes with Marshmallow Frosting

Angel Food Cupcakes with Marshmallow Frosting
PREP 20 MIN
BAKE 15 MIN
SERVES 18
Cupcakes
3/4 c cake flour
2/3 c confectioners’ sugar
8 large egg whites
3/4 tsp cream of tartar
1/2 tsp salt
1/2 c granulated sugar
1-1/2 tsp vanilla extract
Frosting
1/2 c light corn syrup
2 tsp powdered egg whites
2 Tbsp water
1/2 tsp vanilla extract
Pinch salt
1 To make cupcakes, preheat oven to 350°F. Line 18 muffin cups with foil or paper
liners. Sift flour and confectioners’ sugar onto piece of wax paper. With electric mixer on
high speed, beat egg whites, cream of tartar and salt in large bowl until soft peaks form.
Gradually beat in granulated sugar. Beat in vanilla. Sift half of flour mixture over beaten
egg whites and fold in with rubber spatula. Repeat with remaining flour mixture.
2 Spoon batter into muffin cups, almost filling each; smooth tops with back of spoon.
Bake until tops are golden and spring back when lightly pressed, 14–15 minutes. Cool
in pan 5 minutes. Remove cupcakes from pan and cool completely on rack.
3 To make frosting, with electric mixer on high speed, beat corn syrup, powdered egg
whites, water, vanilla and salt until mixture is very thick and fluffy, 5 minutes. Spread
frosting on cupcakes.
PER SERVING (1 FROSTED CUPCAKE): 75 CAL, 0 G TOTAL FAT, 0 G SAT FAT, 0 G
TRANS FAT, 0 MG CHOL, 106 MG SOD, 17 G TOTAL CARB, 7 G TOTAL SUGAR, 0 G
FIB, 2 G PROT, 3 MG CALC. PointsPlus value: 2

Take Calcium and Vitamin D for your femur—and your figure!

Take Calcium and Vitamin D for your femur—and your figure!
With so many advertisements out there for calcium and vitamin D supplements,
you probably know by now that they promote strong, healthy bones. As we
age, it becomes increasingly important to make sure we’re getting
enough calcium and vitamin D to help reduce the risk of osteoporosis.
But did you know that these supplements may also benefit your waistline?
New research shows that calcium and vitamin D supplementation can
actually help to reduce abdominal fat.
A recent study in the American Journal of Clinical Nutrition [1]
found that test subjects receiving calcium and vitamin D supplements
lost, on average, an additional 3.5 inches of abdominal fat (the
unhealthy kind that surrounds the organs) compared to those who were not
given supplementation. The fat loss occurred over a 16-week period.
These findings support earlier findings that adequate intake of calcium
and dairy products can help in losing and maintaining body weight [2,3,4].
The USDA recommends between 1,000 and 1,200 milligrams of calcium and 15
micrograms (or 600 International Units) of vitamin D every day. Weight
Watchers recommendation of two to three servings of dairy products a day
(especially ones fortified with Vitamin D) will also help you meet the
USDA recommendations for these nutrients. Here are some great dietary
sources of both nutrients along with their PointsPlus® values:


Calcium (mg)* Vitamin D (mcg)* PointsPlus®


Fat-free milk – 1 cup 299 2.9 2


Yogurt, light, fortified with Vit F 304 2.6 3


Sardines, canned in oil, drained – 3 oz. 325 4.1 4


Fortified soy milk, non-fat – 1 cup 299 2.7 2


Salmon, canned – 3 oz. 197 11.6 3



Taking a daily multivitamin mineral supplement that contains calcium and
vitamin D will help ensure that you reach the USDA’s nutrient
recommendations. Another reason to “bone up” on vitamin D and calcium?
The risk of developing chronic illnesses such as heart disease and Type 2
Diabetes decreases as your abdominal fat shrinks [5].
Maintaining healthy bones and decreasing your abdominal fat while
helping to reduce the risk of certain diseases—now that’s a
multi-tasking supplement!