Outrageous Orange Cupcakes

Instructions

1. Preheat the oven to 350 degrees.  Line 8 cups of a standard, nonstick muffin tin with foil cupcake liners (see note). Lightly mist them with spray.
2. Add the flour to the bowl of a food processor or mini-food processor fitted with a chopping blade.  Process it for 2 minutes.
3. 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.
4. 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 19-22 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.

Note: It is very important that you do not use paper liners. Full fat baked goods tend to have so much fat in them, that the paper ones are fine, but lower-fat treats stick to the paper. Note that the most common brands of foil wrappers often come with a paper-liner between each foil liner, so be sure to remove the paper liners.

Source: (with permission) Reprinted from The Biggest Loser Dessert Cookbook by Devin Alexander (c) 2010 by Universal Studios Licensing LLLP. The Biggest Loser (TM) and NBC Studios, Inc., and Reveille LLC. Permission granted by Rodale, Inc., Emmaus, PA 18098. Available wherever books are sold.

Image credit: Mitch Mandel