background preloader

One Bowl Vanilla Cupcakes For Two

One Bowl Vanilla Cupcakes For Two
Let’s face it: sometimes we all need a dessert that only makes two servings. Sometimes we just can’t handle 12 servings. Sometimes we eat them all by ourselves. Sometimes we eat them all by ourselves in two hours. Sometimes we eat them all by ourselves in a matter of minutes. Sometimes it’s the best thing ever. FYI: I have no idea what that is like. Haven’t you always wished you could make just enough dessert for yourself? Or… just yourself? Me too. But more often than not, I’ve found it to be a hassle to drag out the mixer, cream the sugar and butter, sift the dry ingredients and all that fun stuff for a measly two cupcakes. What can I say? Well, I was lazy. It is definitely your typical white cake; fluffy and soft, full of vanilla flavor, and the perfect vehicle for some fluffy white frosting. And it only takes one bowl! I think what I love most about these cupcakes is their customizability. [print_this] One Bowl Vanilla Cupcakes for Two serves 2 1 egg white 2 tablespoons sugar 1/4 cup flour

http://www.howsweeteats.com/2011/03/one-bowl-vanilla-cupcakes-for-two/

Related:  CupcakesCooking stuff

- sweet road -: How to make 1 cupcake Picking out a single dessert to indulge in (alone or with a friend!) at a bakery almost has a romantic allure to it. Baking a batch of cupcakes or brownies at home often seems like a fun idea, but sitting alone in the kitchen with a half eaten pan of brownies and a stomach ache is not exactly my idea of a good time. Besides, desserts always taste better when you savor them, knowing that you only get one!I decided to combine my love for baking with this kind of one-time indulgence: I give you the single serving cupcake recipe! One Delicious Vanilla Cupcake! Basic chocolate cupcakes Recipes Nutrition Facts For 1/12 of the recipe Ingredients Preparation With the rack in middle position, preheat the oven to 180 °C (350 °F). Chocolate Cupcakes with Flaming Strawberries Call me easily amused, but these little torch-topped cupcakes delight me. Besides being a cute novelty item for a party, I think they would add a little drama to the end of a romantic meal. I've been looking for something different to serve for Valentine's dessert, and this is definitely different. The strawberries are hollowed out and filled with a bit of liquor, then ignited with a match. For the cake portion, I chose a One Bowl Chocolate Cupcake recipe because 1. it's quick 2. it is easy, and 3. it fits my prerequisite for a light ending on date night.

root beer float cupcakes It never takes long into the first hot week of the summer for me to get swept up in some sort of dorky nostalgia for a time or place I never knew, in this case, Main Street, U.S.A. with its drugstore soda counters counters, elaborate marble and stainless steel fountains manned by soda jerks serving five cent Cherry Cokes and root beers to bright-eyed youths that always said things like “Sir” and “Ma’am”. Of course, modern times call for modern formats, don’t they? Something you can pack up and bring to a barbecue or picnic? Thus I quickly became consumed with the idea of turning a root beer float into a cupcake; what I struggled to work out were the logistics. I started with a root beer cupcake, which was actually a chocolate root beer cupcake, adapted from the Root Beer Bundt Cake in one my favorite cookbooks that I so, so eagerly anticipate the follow-up to this fall, Baked. I was hoping it would make a dozen cupcakes.

Rainbow Cake For Cake: 2 1/4 cups cake flour (9 ounces) 1 cup whole milk, at room temperature 6 large egg whites (3/4 cup), at room temperature 2 teaspoons almond extract 1 teaspoon vanilla extract 1 3/4 cups granulated sugar (12 1/4 ounces) 4 teaspoons baking powder 1 teaspoon table salt 12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool Red, orange, yellow, green, blue, and purple gel food coloring For Frosting/Filling: 2 1/2 cups granulated sugar 10 large egg whites 2 pounds (8 sticks) unsalted butter, cut into tablespoons, softened 2 teaspoons pure vanilla extract 1 pound best-quality white chocolate, melted and cooled Preheat oven to 350 degrees. Prepare your cake pans by first liberally buttering the pans, then line the bottoms with parchment paper rounds. Butter the rounds and set aside. Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended.

Single Serving Cupcake Above, a single lady with Reeses Pieces Frosting. Single Lady Cupcake (makes a single serving cupcake) 3 tbsp flour (30g) (See directions for flour notes)heaping 1/16th tsp salt1 tbsp applesauce, oil, pre-melted margarine (such as Earth Balance or Smart Balance Light), or a combination1 tbsp plus 1 tsp liquid (milk of choice or water)1/4 tsp vanilla extract1/4 tsp baking powderSweetener (I hate giving specific amounts, since tastebuds are so different. For normal tastebuds, 1 to 1 and 1/2 tbsp of sugar, or 1 to 1 1/2 packets of stevia should be about right.

In the Kitchen With: Steph’s Salted Caramel Mousse and Caramel Popcorn This week’s recipe comes to us all the way from Sydney, one of my absolute favorite cities in the world. I stumbled across engineer Steph Michaelis’ blog, Raspberri Cupcakes, when I was taking my weekly Pinterest stroll. I couldn’t believe that a non-full-time baker had developed so many amazing and professional recipes and had baked and styled them all as well. Steph came up with something very easy to make which is actually two recipes in one: salted caramel mousse with caramel popcorn. I never knew making caramel popcorn was so easy, but I think you should keep your dentist on speed dial for this.

chocolate souffl&233; cupcakes with mint cream I’m clearly some sort of grinch, because when I think of flourless chocolate cakes I imagine giant discs of truffle so dense and overly rich that even a sliver of somehow feels excessive, the kind of throwaway dessert restaurants bust out when they’ve got no better ideas. “Add a couple out-of-season, eerily red raspberries and a tuft of whipped cream from a can and it will, without fail, sell,” I imagine sinister managers instructing kitchen staff. Like I said, I’m a total pill. However, when the same flourless chocolate cake is treated like a soufflé — eggs separated, yolks beaten until ribbony and whites whipped until weightless, then gently folded in — and then placed anywhere in my proximity, all bets are off. Because what it does is magical; what was once weighted is lifted off the plate. The top puffs and shatters a little, like a meringue, a meringue with butter.

Ingredients of a 20something: Cookie dough cupcakes, peanut butter chocolate cookies and cake pops It seems like the farther I get away from college (and the more free time I have...there's a connection), the more I get into movies. Which is why Oscar season is exciting. I saw The Artist a couple days after the Best Picture nominees were announced, and I have to say, it's totally great. For a silent film, it uses sound masterfully.

Related:  Icing in the MiddledessertsCakeschantellelarSweetDessertsdessertDessertscooking and home eccupcakeRecipiesCakeFood!CookingDessertsFoodRecipes