Two cupcakes.
Just two (2).
You don't have to worry about leftover cupcakes tempting you all week. Just one night of cupcake.
I'm a huge cake fiend, if you can't tell.
LOW CARB AND GLUTEN FREE OPTION AT THE BOTTOM
Ingredients:
1 whole egg
2 T. sugar
2 T. butter, melted
1 t. vanilla
1/4 cup all-purpose flour
1/4 heaping t. baking powder
A pinch of salt
1 1/2 T. milk
Instructions:
In a small bowl, combine egg and sugar.
Add melted butter (my advice is to let the butter cool a little so your egg doesn't cook while you do this). Combine.
Add the vanilla. You guessed it. Combine.
Add flour, baking powder, and salt. You get it now. Combine.
Add milk! Yay, combine again!
Pour into a greased and floured (or lined) cupcake tin. Bake at 350F for 10-16 minutes (mine take around 15-16, original recipe stated 10-12 minutes), or until a toothpick inserted in the center comes out clean.
Make the frosting while they cool completely!
Frosting:
1/4 cup (2 oz) cream cheese, room temperature
2 T. butter, room temperature
1 cup confectioner's/icing sugar
Combine (there's that word again!) cream cheese and butter until smooth.
Add sugar until frosting has reached the desired sweetness and/or texture. Ice them cupcakes.
TWO CUPCAKES!!!!
Have fun with flavoring the cupcakes. Play around with the recipe.
I have made this low-carb and gluten-free by using almond flour and yogurt instead of flour and milk. Yogurt REALLY helps with the almond flour. Use powdered Splenda for the icing.
aww they are so cute!
ReplyDeleteThank you!
Deletehave you ever tried it with almond milk? i usually cook with it because we never have milk in the house, and it's very low carb if you get the unsweetened kind. i don't know how it would work with almond flour tho, i've never used that.
ReplyDeletealso, i am am so doing this sometime soon! i love single and double serving recipes! thanks for posting.
I've tried a lot of recipes with almond milk, and most of the time it works fine :). I think sometimes it's a little...watery? I don't know, there are just certain recipes where it doesn't work AS well, but usually it's interchangeable :). Almond flour is great if you're watching your carbs or you're gluten intolerant (like my sister). I was surprised how flour-like it really is, and it has no nutty flavor.
DeleteAnd no problem! Glad you enjoy!