Let’s face it: sometimes we all need a dessert that only makes two servings.
Sometimes we just can’t handle 12 servings.
Sometimes we eat them all by ourselves. Sometimes we eat them all by ourselves in two hours. Sometimes we eat them all by ourselves in a matter of minutes. Sometimes it’s the best thing ever.
FYI: I have no idea what that is like.
Haven’t you always wished you could make just enough dessert for yourself? Or yourself and one other person?
Or… just yourself?
Me too.
But more often than not, I’ve found it to be a hassle to drag out the mixer, cream the sugar and butter, sift the dry ingredients and all that fun stuff for a measly two cupcakes.
What can I say? I’m lazy.
Well, I was lazy. Until I decided to make these cupcakes for two. This is only my second or third cupcake recipe completely from scratch and completely from my own recipe development, and I am so excited with the result.
It is definitely your typical white cake; fluffy and soft, full of vanilla flavor, and the perfect vehicle for some fluffy white frosting.
And it only takes one bowl! Not creaming, no mixer, no folding… just you, a bowl and a spoon. Try not eating some of that batter. Yeah right.
I think what I love most about these cupcakes is their customizability. Mr. How Sweet and I can have different flavors of frosting or even some different fruit, nuts or chocolate chips added in our cupcakes if we’d like. Meaning that I can make mine fun and fancy and he can keep his plain and boring. Nothin’ new there.
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One Bowl Vanilla Cupcakes for Two
serves 2
1 egg white
2 tablespoons sugar
2 tablespoons butter, melted
1 teaspoon vanilla (yes, a full teaspoon – they are super vanilla-y!)
1/4 cup flour
1/4 heaping teaspoon of baking powder
pinch of salt
1 1/2 tablespoons milk
Preheat oven to 350 degrees. 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 at 350 for 10-12 minutes, or until cake is set. Let cool completely, then frost as desired. I used some leftover white chocolate frosting.
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I have an inkling that these “easy” cupcakes may be made nightly. Does that defeat the purpose?
I’m Jessica and this is where I share my stuff. You will find a balance of healthy recipes, comfort food and indulgent desserts.
I have made these time and time again for birthday presents! But it is now my friend’s baby shower and I want to make a batch of these. Would I just times everything by 4 to make 8? Or does someone have the original recipe that they could kindly post? :)
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look so delicious! yum i’m gonna make this for my friends birthday present !
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Khloe — April 21st, 2013 @ 12:54 am
They’re gross!! I followed the recipe exactly and they tasted like half raw biscuits that had been left out for two weeks.
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I made these gluten free and they came out so YUMMY!!! My birthday is Mon. and I will make them for myself and a regular cake for my family. Thank you for sharing this recipe :) .
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Christa — April 1st, 2013 @ 7:57 am
How did you make these gluten free?
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anonymous — April 16th, 2013 @ 7:19 pm
Why are you making your own birthday cake? Lol!
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if anyone is making these whilst on a diet and wants to know nutritional info I’ve just worked it out whilst they’re in the oven. I weighed/measured every ingredient for my calculations and here are the results:
For one of the two cupcakes (so double it if you ate both!):
Calories: 198 kc
Fat: 9.65g
Protien: 2.8g
Carbs: 23.35g
Laura x
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I made these last night and while they were wonderful, I found them a bit eggy. It might be because I used a large egg white. I will re-try with a smaller egg or just less white. The white chocolate icing is awesome!
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These were delicious! And so easy! I used Almond milk and they turned out amazing. (I also added a fiber supplement and you couldn’t tell at all! Soft and moist and delicious! Is there a full recipe version or could I just convert it to make more?
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I used whole-wheat flour instead of white, and they turned out closer to muffin consistency as opposed to cupcake. My boyfriend said it was still delicious though!
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Followed the recipe exactly and they fell in the center. Recommend more flour, and softened butter instead of melted.
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This is the perfect recipe for when I have to make cupcakes for my daughter’s class and there are 26 kids and the cake mix only makes 24 I whip out this recipe and problem solved.
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These cupcakes are amazing however, I noticed they were a little dry. I tried adding buttermilk instead of regular milk to the recipe, and they came out even more delicious. No change in taste. Just way more moist! I make these all the time. Thanks for the recipe!!
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I don’t know if I did something wrong…twice, but they were horrible…twice!
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It was quite good and easy to make ( I just made it a few minutes ago) Right now it great yet slightly too buttery so Ill see how it does once cooled up but hopefully its less buttery
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I made these last night and I didn’t like them at all. Too much vanilla and suger. Also taste nothing like a cupcake, it was more like a muffin
And it took them like25 mins to cook not 10-12
Never making them again
I rather have store bought cupcakes than these
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