Thursday, May 30, 2013

Cupcakes for Two

No idea why, but I've been having a major craving for sweets lately.  But, I didn't want to make a huge batch of anything to tempt me all week.  Luckily, I found some recipes of cupcakes for two.  Perfect!  The husband was happy to be my partner in cupcake consumption.

 One recipe was for a vegan chocolate cupcake.  The other for a more traditional vanilla cupcake.

They were both incredibly easy and came together quickly.  Two little cupcakes, all by themselves in the pan...

With the cupcakes baked and cooling, the missing ingredient was frosting.  Vanilla frosting is a favorite of mine and would work well with both flavors of cake.  A full batch was obviously overkill, but I found a very small yield recipe that solved the dilemma for me.

I doubled the frosting recipe because the original was supposed to be for only two cupcakes, and I had four cupcakes awaiting their sweet topping.  Well...that made way more than I needed, and I piled the frosting on fairly high.  But, no problem, the frosting freezes, and I've saved the rest for the next time I bake up a pair of cupcakes... (hm, tonight maybe?)

Both cupcakes tasted great.  I was particularly impressed with the vegan chocolate cupcake.  It was tender and flavorful, and you would never know it didn't have any eggs or butter.  The vanilla cupcake was good, and a bit heavier and chewier.  Next time, I might just tweak the chocolate one by omitting the cocoa powder and trying it as a vanilla cupcake.

But really, no complaints from anyone here!

Chocolate Cupcakes for Two (Vegan)
(from An Edible Mosaic)
Makes 2 cupcakes

3 tablespoons all-purpose flour
2 tablespoons sugar
1 tablespoon natural unsweetened cocoa powder (not Dutch-processed)
1/8 teaspoon + 1/16 teaspoon baking soda
1/16 teaspoon salt (1/16 is a healthy pinch)
3 tablespoons milk, any kind you like (be sure to use a vegan “milk” if keeping this recipe vegan is a concern)
1 tablespoon canola oil, or other neutral-flavored oil (I used coconut oil)
1/2 teaspoon pure vanilla extract

Preheat oven to 350F; line a muffin tray with 2 paper liners.

Whisk together the flour, sugar, cocoa, baking soda, and salt in a medium bowl. Add the milk, oil, and vanilla, and stir just until combined, being careful not to over-mix.

Divide the batter between the 2 lined muffin wells and bake until a toothpick inserted inside comes out clean, about 18 to 22 minutes.

Cool 5 minutes in the tray, then transfer to a wire rack to finish cooling.

Vanilla Cupcakes for Two
(from How Sweet It Is)
Makes 2 cupcakes

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 10-15 minutes, or until cake is set. Let cool completely.

Vanilla Frosting for Two
(from Bells, Bowls, and Bobbins)
Makes more than enough for two

2 Tbsp butter, softened
2 Tbsp Crisco
1/4 tsp vanilla extract
~3/4 cup powdered sugar (add as much as you need for the proper consistency)
1/2 tsp meringue powder (optional)

Mix butter, Crisco, and vanilla.  Add in powdered sugar 1/4 cup at a time until you reach the desired consistency.  I also added meringue powder, like I do with all my buttercream frostings, but it is not necessary.

Scoop frosting into Ziploc bag and pipe onto cupcakes.  Top with your favorite addition (chocolate chips, sprinkles, etc).


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