To prevent this post from feeling extremely lonely (see above. poor, sad little upside down cake. name that movie.), I’m going to add a little interest. A little intriguing twist, you might say. Some extra sparkle.
We are talking about a two-cupcake recipe here. Just two. For a few humans, two cupcakes sounds like a weeknight date dessert for two (oh fer cute), but for the rest of the population, a two-cupcake recipe falls under the category of “Single Lady Dessert.” Or single dude. I won’t discriminate.
But back to my twist.
Eight ingredients. One measuring tool. That is, a teaspoon. You may recall me waxing on about the most revolutionary baking equivalent I learned: four tablespoons to a 1/4 cup? No, you don’t remember this extremely interesting and personal fact about me that I shared with you in confidence on the Internet?
Well fine whtvr. I learned that, and it was great. Also useful, particularly for this recipe: Three teaspoons to a tablespoon.
If you don’t mise en place your ingredients like I did, you can easily whip these up with only two small bowls and your teaspoon (if you use the teaspoon to stir).
Glaze away (re-using your small bowls, of course), and in 30 minutes flat you’ve got a tasty treat with the added bonus of a sparkly kitchen. I found the cupcakes sturdy but a little eggy. There is a heckuva lotta vanilla in this recipe for just two cupcakes, but go with it. Top with a big swirl of frosting (not my half-thrown attempt at a glaze), and I’m sure you could forgive any egg flavor.
One Bowl Vanilla Cupcakes for Two
1 egg white
6 teaspoons (2 tablespoons) sugar
6 teaspoons (2 tablespoons) butter, melted
1 teaspoon vanilla
12 teaspoons (1/4 cup) flour
1/4 heaping teaspoon of baking powder
pinch of salt
4 teaspoons (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.