Tag Archives: cooking for two

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

Chocolate Chip Cookies for two (or one!)

I am a self confessed cookie monster.  The dessert I’d most consistently choose over other desserts is a warm chocolate chip cookie with a chewy gooey center and crispy toffee edges.  In fact, whenever I make cookie dough, I always form the dough and bake only what I’m going to eat at that specific time, so that I always have my cookies warm.  I’ll put the extra dough in the fridge, then bake some more cookies whenever the urge strikes me.  Once a day, twice a day…the worst test of willpower you could ever give me.  Which is why the concept of this recipe is genius to me- the best way to portion control?  Only make a tiny amount of dessert.  This is usually hard to do, and even those who are baking for only one or two need to make an entire batch of cookie dough, a dozen cupcakes, etc.  This recipe combines just enough ingredients to make exactly four cookies.  Genius!  All in one bowl, greatly saving on messy items and time.  It seriously took two minutes for the dough to come together.  My next post will be on cupcakes for two, another life changing.  Enjoy these cookies knowing that you don’t really have the option to binge, and customize them however you want (with m&ms, white chocolate chips,butterscotch chips, nuts, etc.)

Chocolate Chip Cookies for Two (or One) adapted from Bakergirl

1/4 cup + 1 tablespoon flour

1/8 teaspoon baking soda (just eyeball half of a 1/4 teaspoon measure)

A pinch of salt

A pinch of cinnamon

2 tablespoons shortening (feel free to substitute butter)

2 tablespoons brown sugar (I used light brown, but will use dark brown next time for a more pronounced flavor)

1 tablespoon granulated sugar (1/2-3/4 tablespoon would have been sufficient)

1 tablespoon beaten egg

1/4 teaspoon vanilla extract

1/4 cup chocolate chips

Preheat oven to 350°F. (170 C)
Mix together the shortening, brown sugar, and granulated sugar. Add the tablespoon of beaten egg and vanilla and mix until combined. Add the flour, baking soda, salt, and cinnamon and mix until just combined. Stir in the chocolate chips.
Roll dough into four cookie balls and place them on a lightly greased cookie sheet. Flatten them slightly with your hand.  Bake for 12-15 minutes until golden brown.

How cute is this tiny ball of cookie dough?

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Filed under Cookies, Cooking for Two