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.)