Category Archives: Cupcakes

Vanilla Cupcakes for Two

I posted a recipe a few days ago, Chocolate Chip Cookies for Two, which proved to be very popular.  Continuing with the idea, I made these cupcakes for my fiancee and I.  Again, the idea was to make a single portion each of a dessert, with minimal time, work, and effort. For those of you who aren’t cookie people (are there really any of you out there?) you can still get your baking for two fix with these cupcakes.  And, as most vanilla cupcakes are, these are super adaptable.  Throw in some chocolate chips, lemon zest and lemon extract, cinnamon and spices, and/or anything else you can think of.  The cake batter itself came out dense, kind of like pound cake consistency.  I might try these again with cake flour to give them a fluffier and lighter feel.  The frosting I used was simply delectable, and is basically my version of a scaled down recipe for Joy the Baker’s best chocolate buttercream frosting.  With all that hard math done for you, you have no excuses to make these immediately-here’s betting you already have all of the ingredients!  And if you are really lazy, just frost these with some nutella. Yum!

Vanilla Cupcakes for Two (Adapted from How Sweet Eats)

1 egg white

2 tablespoons sugar

2 tablespoons butter, melted

1 teaspoon vanilla

1/4 heaping teaspoon of baking powder

pinch of salt

1 1/2 tablespoons milk

Preheat oven to 350 degrees (175 C). 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 (Don’t overstir!). Divide batter equally between the 2 cupcake liners.

Bake  for 10-12 minutes, or until cake is set. Let cool completely, then frost as desired.

Chocolate Buttercream Frosting: (adapted from Brett Bara and Joy the Baker-cookbook link above)

1 tablespoon butter

1 tablespoon  cocoa powder

2 teaspoons ovaltine powder( gives a great malted taste, if you don’t have this sub an extra 2 tsp cocoa powder)

2 1/2 tablespoons confectioners sugar

1 teaspoon milk

dash of salt

Melt the butter in a small bowl. Add all the remaining ingredients to the butter and whisk to combine. Refrigerate for 10-15 minutes or until frosting is partially set. Whisk again then allow to rest at room temperature until cupcakes are cool enough to frost. (Start making the frosting as soon as the cupcakes go in the oven, so that it will be set and ready to go once the cupcakes are cool.)

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Filed under Cooking for Two, Cupcakes, Desserts

Honey Chamomile Cupcakes

 

This recipe forever won a way into my heart.  You are going to love me for sharing this with you.  It’s one of my favorite cupcake recipes , and the combination of ingredients is so delicate, unexpected and pleasing.  Don’t be nervous about the tea! It gives such a mild enhancement to the flavor even unadventurous people will like this.  I got this recipe from the Joy the Baker cookbook, the source of many excellent recipes, and I highly advise you try these for any gathering, bridal shower, tea party, breakfast or brunch you have.  In short, try these whenever and wherever and you’ll find them to be a crowd pleaser.  They come together in no time which is such a plus for a dessert.  I made them after my morrocan tagine and curried couscous dinner, and the exotic flavor in the cupcake really worked well with the above.   The cupcakes are infused with delicate chamomile flavor which pairs perfectly with the honey icing on top.  I’d love to experiment with other tea flavors too! They look so pretty, and they taste even better then they look. For maximum effect serve with tea…we had authentic morrocan tea with these…Enjoy!

Honey Chamomile Cupcakes adapted from Joy the Baker Cookbook

For the Cupcakes:

1/4 cup (1/2 stick) unsalted butter, softened

1 cup all-purpose flour

3/4 cup granulated sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

pinch of salt

3 tablespoons dried chamomile (tea bags)

1/2 cup milk (low fat works fine)

1 large egg

1 teaspoon pure vanilla extract

For the Glaze:

1 cup powdered sugar, taste and add extra 1/2 cup if desired

1 tablespoon honey

about 5 tablespoons heavy cream

pinch of salt

Place a rack in the upper third of the oven and preheat oven to 325 degrees F.  Line a cupcake pan with paper or foil liners and set aside.

To make the cakes:  in the bowl of an electric stand mixer fitted with a paddle attachment, cream together butter, flour, sugar, baking powder, baking soda, pinch of salt, and chamomile leaves.  Mix on medium speed until the mixture is slightly coarse and sandy.  This takes about 5 minutes.

While the mixture beats, in a small bowl, whisk together milk, egg, and vanilla extract.

Pour half of the milk mixture into the flour mixture.  Beat until just incorporated.  Pour in the remaining milk mixture, turn the mixer up to medium-high speed and beat for 1 minutes, until well blended.

Divide the batter between the prepared cups.  There isn’t a lot of batter so you’ll only fill the cups up half way.  You’ll also need to scrape the bowl for remaining batter.  This recipe doesn’t waste a drop.

Bake the cupcakes for 17 to 20 minutes, or until a skewer inserted in the center comes out clean.  Remove from the oven and allow to cool in the pan for 10 minutes.  Remove the cupcakes from the pan to cool completely before frosting.

To make the glaze: in a medium bowl, whisk together powdered sugar, honey, cream, and salt.  Whisk until smooth.  Use a butter knife to generously spread the frosting atop the cooled cupcakes.  Sprinkle with just a bit of chamomile tea leaves and arrange on a pretty plate.  Cakes will last, well wrapped, at room temperature for up to three days.

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Filed under Cakes, Cupcakes, Desserts