Cupcakes for two

My cupcake addiction is clearly getting out of hand so I decided to tone things down a bit and make just two – how cool is that!  If you are wanting a quick sweet treat after dinns and really feel like a cupcake but can’t warrant making a full recipe – no problem, this is the recipe for you.  Ovens vary and with just two little treasures in there to bake, I found it best to place one on each outer side of the muffin tray.  I wish I could give credit to the person I got this idea from but alas the memory has failed me.  Please remind me if you were the one who led me in this lovely direction.

Cupcakes for two

Ingredients

Non stick cooking spray
1 egg white
2 tbsp sugar
1 tsp vanilla essence
2 tbsp butter melted
¼cup flour
¼ tsp baking powder
Pinch of salt
1 ½ tbsp milk

Method

  1. Preheat the oven to 180°C.
  2. Line a muffin pan with 2 paper cases and spray with non stick cooking spray.
  3. In a bowl whisk the egg white and sugar until combined.
  4. Add the remaining ingredients and stir to combine.
  5. Divide the batter between the 2 paper cases.
  6. Bake for 12 to 15 minutes.
  7. Cool and ice as desired.  I had some spare chocolate icing in the fridge which I used.

46 thoughts on “Cupcakes for two

  1. I didn;t know you could even do cupcakes for two. I am loving the idea but thinking is there anyway I can actually only eat 1 cupcake? I am afraid the answer might be no- in that case I could double it and do cupcakes for 4 right? LOL! Kidding- this is a great and fantastic idea- especially for kids

  2. I just saw Bridesmaids for the first time this weekend and there’s a scene where she bakes one cupcake at home. It’s such a brilliant idea. I love cupcakes but can’t deal with having them around in quantity (no willpower) so I never make them. This is the perfect solution!

      • I was wondering if you have any advice about how to store muffins and cupcakes. Is it ok to refrigerate?
        I made pineapple and coconut muffins which were very moist when freshly baked but they get kind of soggy and sticky the next day when kept at room temp. I did sprinkle some sugar on top before baking.

        • You are storing them correctly at room temperature (in a sealed container). The sugar on top before baking could cause them to go a little sticky. Pineapple is a very moist fruit so that may also be contributing to the muffins going soggy. The humidity on the island will also have a contributing factor. If you do store them in the fridge, let them get back to room temperature before eating them. Hope this helps. 🙂

  3. and no waste!no overeating.. what a super recipe, if you have the oven on anyway you can pop them in.. I do not have much of a sweet tooth so this would be the perfect amount for John and I.. c

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