Thank you Pinterest Gods for shining down on me right in a moment of dessert weakness. I found this little gem (Over at How Sweet It Is) and decided it was a must have. Cupcakes for two? Why not. It gets even better - there is no halving of recipes or guestimating what ingredients should be divided by two and what others should be divided by 24. Here you have it ladies and gents, a recipe for two ... or for one.
One Bowl, Two Cupcakes
- 1 egg white
- 2 tablespoons sugar
- 2 tablespoons butter, melted
- 1 tsp vanilla
- 1/4 cup flour
- 1/4 tsp baking powder
- pinch of salt
- 1.5 tbsp skim 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.
Chocolate Frosting (leftovers can be placed in a tupperware container in the fridge for a week or two)
- 1/2 stick of butter, at room temperature
- 1 1/4 cups powdered sugar
- 1/2 cup semi-sweet chocolate, melted (I used Nestle morsels)
- 1 tbsp milk (or more if needed)
- Cream butter in an electric mixer until fluffy.
- Slowly add in powdered sugar 1/2 cup at a time with the mixer on low speed.
- Add in melted chocolate and beat until incorporated.
- To reach desired consistency, add in milk 1 teaspoon at a time with mixer on low speed. If frosting becomes too runny, add additional powdered sugar.
- Frost cupcakes once they are completely cool, either using a spatula or by placing the frosting in a ziplock bag and cutting a tiny hole in the corner of the bag.