Cupcakes For Two Recipe

I enjoy making miniature desserts, and my Cupcakes for Two recipe is the ideal way to whip up something sweet that doesn’t leave you with many sugary leftovers. You use a scant 1/4 cup of flour; a full 2 tablespoons of sugar (the frosting ingredients, if you choose to add them, would more than double this amount); 1 egg white; and what’s probably not a standard measurement for most of us—a 1/4 teaspoon of baking powder.

Ingredients

Egg White: Offers an abundance of protein that gives the product’s structure and moisture.
Sugar that is in a granulated form: a. Exists in a solid state possessing a pure chemical composition; b. Imparts a sweet flavor; c. Serves a functional purpose in the baking process; and d. Is worked into a batter directly or in some cases when creaming fat.
Butter: Use the unsalted variety, which contributes rich flavor and a moist crumb.
Base ingredient, serves a structural function with gluten—an all-purpose job for an all-purpose flour.
Leavening agent that helps cupcakes rise: Baking powder.

Ingredient Quantities

1 egg white
2 tablespoons granulated sugar
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/4 cup all-purpose flour
1/4 teaspoon baking powder
Pinch of salt
2 tablespoons milk
Optional: frosting and sprinkles for topping

Instructions

1. Heat your oven to 350°F (175°C) and prepare a muffin tin with two liners in the style of cupcake wrappers.

2. Whisk the egg white in a small bowl until slightly frothy.

3. Combine the egg white and granulated sugar and mix until well blended.

4. Incorporate the melted butter and vanilla extract, and mix until smooth.

5. In another bowl, mix the flour, baking powder, and salt.

6. Slowly mix the dry ingredients into the wet mixture, stirring until barely combined.

7. Versez le lait et mélangez jusqu’à l’obtention d’une pâte lisse.

8. Evenly divide the batter between the two cupcake liners.

9. Preheat the oven before baking for about 12-14 minutes. A toothpick inserted into the center should come out clean when the dish is done.

10. Let the cupcakes cool in the pan for a few minutes. Then, move them to a wire rack to cool completely.
1
1. If you wish, finish off each cupcake with your preferred icing and sprinkles before you serve them. Enjoy!

FAQ

Can I use whole eggs instead of just the egg white?No, using the entire egg will change the texture and moisture of the cupcake. Stick to just the egg white for the best results.
Can I substitute the butter with oil? Yes, you can substitute the melted butter with an equal amount of vegetable oil, but note that the flavor might be slightly different.
What type of milk is best for this recipe?It is recommended to use whole milk for a richer texture. However, you can use any milk you have on hand, including non-dairy alternatives.
How do I know when the cupcakes are done?When a toothpick inserted into the center comes out clean, the cupcakes are done. This usually means baking them for around 12-14 minutes.
Can I double this recipe to make four cupcakes? Yes, doubling the ingredients will yield four cupcakes, but ensure you adjust the cooking time as needed.
What’s the best way to store leftover cupcakes?Refrigerate leftover cupcakes in an airtight container for up to five days or store them at room temperature for up to two days.
Can these cupcakes be made vegan?You can play around with vegan substitutes, such as egg replacer and plant milk, but results may vary.

Substitutions and Variations

2 tablespoons granulated sugar: Substitute with 2 tablespoons of light brown sugar for a warmer flavor.
2 tablespoons unsalted butter, melted: Use 2 tablespoons of vegetable oil for a dairy-free option.
1 teaspoon vanilla extract: Replace with 1 teaspoon of almond extract for a nutty aroma.
1/4 cup all-purpose flour: Swap with 1/4 cup of gluten-free all-purpose flour for a gluten-free version.
2 tablespoons milk: Substitute with 2 tablespoons of almond milk or any plant-based milk for a dairy-free choice.

The Perfect Chocolate Chip Cookie

Recipe by LEONCHADDOCKCuisine: DessertDifficulty: Easy

Servings

Prep time

minutes

Cooking time

minutes

Calories

400

kcal

Ingredients

1 cup softened butter
1 cup white sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
2 teaspoons hot water
1 tablespoon salt
3 cups all-purpose flour
2 cups semisweet chocolate chips

Directions

Preheat oven to 350 F.
Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Add in water, baking soda and salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto cookie sheet.
Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.