Sometimes I just really, really, want something sweet. Something like a cupcake. The problem is that in order for me to make cupcakes, I have to make 24 of them. And then, I end up eating at least one, but as many as twenty. That might be a slight exaggeration, but really I end up consuming far more than I really need to and my pants get very angry at me when I do this. So to solve that very difficult situation, I have done the math and come up with a small batch cupcake recipe. This recipe makes approximately four cupcakes. Five if you make them slightly smallish. Which I do, because I have three kids. This way everyone gets one cupcake. And I don’t have to worry about ruining my calorie intake tomorrow. For the frosting, I simply whipped up a small amount of sweetened whipped cream. It’s easy, and I can make small amounts of it. You can also use canned whipped cream, a dollop of Cool Whip.
For your cupcakes you will need:
- 4-5 cupcake liners
- 2 egg whites (mine were from the carton!)
- 4 tablespoons of sugar
- 4 tablespoons of melted butter
- 2 teaspoons of vanilla
- 1/2 teaspoon of baking powder
- 1/2 cup all purpose flour
- Hefty pinch of salt
- 3 tablespoons of milk
- 1 tablespoon of cocoa powder (for chocolate cupcakes!)
- Get your oven preheated to 350 degrees, and put your cupcake liners into your pan.
- Whisk together your egg whites and sugar until fluffy. Slowly add melted butter and vanilla and continue to whisk until well combined. Add the dry ingredients and stir until combined. Lastly add the milk, a little at a time just until the batter resembles cake batter consistency. You may not need all of it.
- Scoop your batter into your cupcake liners. Bake them for anywhere from 10-15 minutes. Be sure to check at ten.
- Allow them to cool and then frost as you see fit.