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A BFA Painting and Drawing graduate gone cookie designer and decorator.  I bring my knowledge of art, composition, and color to pastries to create the perfect cookies and cakes for your events or occasions.
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Tuesday, May 7, 2013

Cupcakes for Two!

Have you ever just wanted one cupcake??  Sometimes I have a craving for cupcakes, but I know I don't want one dozen sitting around my apartment.  This recipe comes to the rescue!  It's so simple, takes less than a half hour to make, and yields just TWO cupcakes (or in my case 1 dozen mini cupcakes).  Last month was Justin's birthday, and I wanted to surprise him with cupcakes.  It was the perfect recipe for a gift to one person.  I decided on the mini cupcakes because one dozen mini's look more festive and fill the entire plate nicely while still being a good portion (plus more cupcakes means more fudge frosting!!).  This is the perfect recipe to satisfy a quick cupcake craving!!

Cupcakes for Two
Recipe adapted from How Sweet it is
Makes about 2 standard cupcakes or 1 dozen mini cupcakes.
Print Recipe

Ingredients
- 1 egg white
- 2 Tbsp sugar
- 2 Tbsp butter, melted
- 1 tsp vanilla
- 1/4 cup - 1 Tbsp brown rice flour
- 1 Tbsp tapioca flour
- 1/4 rounded tsp gluten free baking powder
- pinch of salt
- 1 1/2 Tbsp milk (dairy, almond, or soy, I use almond)

Preheat your oven to 350˚F.  Prepare all of the ingredients.  Allow the butter to cool slightly but not to start to solidify.  Whisk together the flours, salt, and baking soda.
Whisk the sugar into the egg whites.  Add the vanilla as well.
Add the melted butter to the large bowl.
Whisk in the dry flour mixture.
Add the milk and whisk together making sure all the ingredients are well blended.
Whether you make 1 dozen mini cupcakes or 2 standard cupcakes, fill liners about 3/4 of the way full. I think I got 13 actually out of this recipe.
Bake mini's for around 10 minutes, turning halfway.  If you do this as two standard cupcakes you may need 12-13 or so.  A toothpick or tester should come out clean and the tops should feel springy. 

Allow to fully cool on a cooling rack.
Frost with your favourite icing.  I used Hershey's recipe chocolate fudge icing (the one on the back of the cocoa box--best fudge frosting recipe there is).
 Here are some other recipes for icing I have posted in the past:
And as I mentioned in other posts, if you make buttercream for a recipe the leftovers freeze up great.  This is a great way to use up some of the buttercream you may have leftover as well!!
So next time you have a craving for sweets but don't want the extra temptation, whip up this two cupcake recipe! 


4 comments:

  1. I absolutely love that this just makes two cupcakes, thanks so much for the recipe! Your cupcakes look really cute too!

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    1. Thank you!! I know it's perfect right?? When I found it I was a bit skeptical that it would actually work out well and it's great! Otherwise I'll wind up eating a whole dozen myself!

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  2. My husband and I were just talking the other day about making single size portions. I made a great gf chocolate cake for him but I don't eat it and after a few days, I had to throw half out. this is perfect!

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    1. Thanks! I know I feel the same way! The or the opposite...I feel badly I'm going to need to throw it out and eat way too much! I'm sure a chocolate version could work as well =)

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