Look! I made you cupcakes for breakfast.
Two cupcakes.
Because sometimes you don't need a whole dozen. Sometimes you just need something fast and easy and vanilla-y to devour in one sitting, or to share with someone special, without the pressure of ten other cupcakes lying around.
... and sometimes you just have leftover frosting.
I don't know about you, but when I have leftover vanilla buttercream, two things can happen.
1. I eat it. With a spoon.
Or a whisk.
Or a strawberry.
Or a strawberry.
Or my fingers.
Whatever's closest.
I might even act like I have self-control and pack it away neatly into the fridge... but that just means I'll be back later when it's cold and delicious. Like vanilla fudge.
Or...
2. If I'm feeling particularly festive, I'll scoop a heaping spoonful of vanilla frosting between two cinnamon-sugar graham crackers, roll the edges in rainbow sprinkles, and slip into a sugar coma. This is my favorite way to eat leftover frosting (especially if it's chilled) and, in my opinion, the only reason to make sugar cookies at Christmas.
That is, until I came across this recipe that makes just two cupcakes. How perfect is that? And they couldn't be any easier to make: one bowl, one spoon, ten minutes = two fat, fluffy vanilla cupcakes.
It's a bit like using an Easy Bake oven.
I thought they looked naked. So I did this.
Not.
Vanilla Cupcakes for Two
Printable Recipe
1 egg white
2 tablespoons sugar
2 tablespoons butter, melted
1 teaspoon vanilla
1/4 cup flour
1/4 heaping teaspoon baking powder
Pinch of salt
1 1/2 tablespoons milk
Preheat oven to 350°F. Line a muffin pan with 2 liners.
In a bowl, add egg white and sugar and whisk until combined. Add in vanilla and melted butter and stir until mixed. Add flour, baking powder, and salt and stir until smooth. Stir in milk. Divide batter equally between the 2 cupcake liners.
Bake for 10-12 minutes or until cake is set and a toothpick inserted into the center of the cupcake comes out clean. Let cool completely & then frost as desired (I used leftover vanilla buttercream frosting).
Makes 2 cupcakes.
Makes 2 cupcakes.
This is perfect! I always have late night cravings for something sweet, but never want to take the time/energy/ingredients to bake more than what I need. Looks like we'll be enjoying a cupcake after dinner tonight :)
ReplyDeleteI like the way you think:) Perfect portions since I have absolutely zero self-control!
ReplyDeleteOh my goodness, you make the most adorable, yummy looking baked treats and these are no exception! What a beautiful set of cupcakes. This recipe is definitely on my to-try list. Also, did you use a Wilton 1M tip for this? If so, how the heck did you pipe it? Thanks! :)
ReplyDeleteWhat a great, fantastical idea! Thanks for sharing the recipe. I have a feeling I'll use it way more than I should!
ReplyDeleteI love the addition of the sprinkles. So cute!
ReplyDeleteGeorgia- Thank you! Yes, I used a Wilton 1M tip... I don't really know anything about piping so I just started around the edges & swirled up to the middle. I like lots of frosting. :)
ReplyDeleteawesome, perfect for budding young bakers :) Will def give it a try this week!
ReplyDeleteLove this! There's so msny times I crave a cupcake, but the smallest number I can bake is 6 - and that's by halving an egg! I will definitely be trying this out and might even feature it on my blog as well. Thanks!!
ReplyDeletethis could be very dangerous for me.
ReplyDeleteAw!! this is too perfect....and yes I agree dangerous!!!
ReplyDeleteI love the fact that these only make 2 cupcakes !!! they look delicious and on my baking list now :)
ReplyDeleteEven the other one are a little bit burn in the side. Cupcake wrapper and frosting still make this cupcakes looks wonderful.
ReplyDeletethat's just the cutest!! easy and perfect ;)
ReplyDeleteJust found your blog and am LOVING it.
ReplyDeleteDo you offer something where we sign up and get an email that tells us about the most recent post? Even if it's a daily post....coming in the email I would be much more apt to click on it.
Don't want to miss anything. Thanks.
Lexy- Thank you! I have no idea about the email notifications, but I'll look into it. I know as much about blogging as I do about shrimp. ;)
ReplyDeleteLexy (again)- Success! I added a way to follow posts by email in the sidebar on the right. That was easier than I thought. Thank you for the idea!
ReplyDeleteAUGH! PERFECT! We always have a million left-over cupcakes that are *supposed* to go to work with Keith but rarely do. Now Logan doesn't have to have crappy store-bought cupcakes for his birthday!
ReplyDeleteLOVE LOVE LOVE IT!!!! I doubled this recipe and it makes 12 mini cupcakes! :) perfect for my two year old (and myself of course!) :D
ReplyDeleteI showed this post to my boyfriend couple days later I was feeling sad so he made it for me minus the frosting. he jabbed two chocolate chips into the top though! <3 awesome post!
ReplyDeleteAww, what a sweet story. You must have an amazing boyfriend. I hope you're feeling happier! :)
ReplyDeleteSo I made this yesterday evening and the cupcakes had a very odd texture. They were almost a little chewy, if that makes sense. I followed the recipe exactly but I've never made cupcakes from anything but a box so is there anything I could have messed up?
ReplyDeleteLOVE IT! And I do the same with buttercream haha! Finger or spoon- and then whoever's with me in the kitchen recoil in shock >_<
ReplyDeleteHey! These things look soooo nice.. and Ijust wanted to ask where do you get all the decor for your cookies cupcakes etc.? the violett decor on these cupcakes is soo niCE! :) and the easter eggs on the hummingbirds cupcakes are wonderful!
ReplyDeleteAnonymous- I get all of my sprinkles/cupcake liners/decorating tips from Michaels craftstores. They have a lot of really cute holiday stuff so if I'm looking for Valentines or Christmas sprinkles, that's where I'll go first. These purple sprinkles though? We've had them for so long I have no idea. Oh, and the Easter eggs were just those chocolate malt eggs that most grocery stores sell around Easter. Hope that helps!
ReplyDeleteOh my goodness...you are JUST like me when it comes to buttercreme icing! I love it chilled & smeared on graham crackers myself!!! :-)
ReplyDeleteSO glad I found you on here...please follow me back at:
http://scrapbookluv.blogspot.com
Oh this is brilliant!! I've always got leftover frosting and I get so confused about the way I'll eat it... Finally :D I'll definitely try this!! x
ReplyDeleteThis looks heavenly!! I so want to try this.
ReplyDeleteVery nice [delicious!] blog!
-B
Just what I was looking for! Thank youuu :)
ReplyDeleteAnother amazing recipe for leftovers :) I'll be dieting tomorrow after I tried this one later... not! I'll just make more and more of these yummy cupcakes!!!
ReplyDeleteHas anybody actually made these? I did they were not even close to cooked in 12 min and frosting was tooo sweet! Just wondering if anyone else had same result.
ReplyDeleteI had the same issue with time. I baked mine for an extra 5-7 minutes. No big deal though still came out nice.
ReplyDeleteI was wondering, if I wanted to make these chocolate cupcakes, how much cocoa powder should I add? I added I think a Tablespoon but they came out kinda light brown..any suggestions?
i haad to cook them 5 more minutes, but they were amazing! and with hot homemade fudge ten times better
ReplyDeleteI made these gluten free as I went to a dinner party and someone doesn't eat gluten! They tasted great and mention that I didn't need to bake a whole batch of gluten free cupcakes for 1 person
ReplyDeleteThanks for the recipe
Jane
Thank you so much, this recipe is amazing! I actually use the batter to make 4 cupcakes and I bake them for 15 minutes. Instead of frosting the cupcakes, I add 2-4 tablespoons of whatever chips I have on hand (chocolate, butterscotch, peanut butter, etc.) to the batter and dust them with powdered sugar when they're cooling.
ReplyDeletei always want to make cakes but it makes to much...time,mess,to many... but this is just right i will be on your site 24/7 haha.
ReplyDeleteThank you!! I needed this. I had to bake for 16 minutes.
ReplyDeleteThis is the same exact recipe from another blogger, and I always come out with 3-4 cupcakes. Anyone else have this dilemma? Although, never really a dilemma haha! Anyway, they are pretty good, but taste more like pancakes than cupcakes... what gives?
ReplyDeleteWill you be able to make these as brown sugar cupcakes, by replacing the sugar with brown sugar instead?
ReplyDeleteI made these with my own creation of frosting and used the recipe for my own blog. I LOVED them! They were fluffy and adorable and were so perfect for what I wanted. but they are really dangerous for me... But I made them with a chai tea flavored frosting and they were delicious! Thank you A TON!
ReplyDeleteI made these yesterday and this recipe has changed my lifee! No more baking hundreds of cakes. Im probably going to end up using this every weekend and trying out loads of different kinds of frosting.
ReplyDeleteI made 4 and baked for about 20 mins in total and they came out perfect!
I wrote about them on my baking blog and mentioned/credited your blog and the recipe if you would like to take a look!
http://brunchingandbaking.blogspot.co.uk/
thanks!
xxx