Monday, August 8, 2011
Vanilla Cupcakes for Two
Posted by: Maggie
I kind of wish I never made this recipe...
Now that I know how easy it is to make two perfect little cupcakes, I'm concerned that I'll do it way too often. Since there is no waiting for the butter to soften, these cakes were mixed up and baked in a matter of 20 minutes. Amazing. And addicting.
I topped these with cream cheese frosting since I had a little bit of cream cheese leftover from the blueberry lemon cheesecake bars, but you can use whatever you want. Even canned frosting...your secret is safe with me!
Here's what you'll need:
For the cupcakes...
1 egg white
2 tablespoons sugar
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/4 cup all-purpose flour
1/4 heaping teaspoon baking powder
pinch of salt
1 1/2 tablespoons milk
Preheat the oven to 350 degrees, and line your muffin tin with two liners.
In a medium bowl, whisk together egg white and sugar until thoroughly combined. Whisk in butter and vanilla until fully incorporated. Add in flour, baking powder, and salt, and stir until completely incorporated. Stir in milk.
Divide the batter between the two liners, and bake for 15-17 minutes, or until cake is set. (Note: The original recipe said to bake for 10-12 minutes, but mine took 16. You may want to keep an eye on things starting around 10 minutes just in case my oven was running cool or something.)
Let cool completely before frosting.
For the frosting:
2 ounces cream cheese, softened (1/4 block)
1 tablespoon butter, softened
1 cup powdered sugar, sifted
Beat together the cream cheese and butter until smooth. Add in the powdered sugar and beat until fully incorporated and creamy. Color with gel food color if desired.
Source: How Sweet It Is (cupcakes)
Muh Brain (frosting)