April 14, 2015

Small Batch Vanilla Cupcakes with Buttercream Frosting (Makes 4)

So I am one of those people who really doesn't get the whole cupcake craze that went on a few years ago (is still going on?). I'm all about the donut craze though. We all have our weaknesses you know. Anyway, up until this recipe I had never made cupcakes from scratch and I'm here to tell you, it is a completely different ball game. These were amazing!! And the whole reason I tried this recipe in the first place is because I didn't want to make a whole batch of cupcakes. Who needs 12 cupcakes when there are only 4 people in your family? One of which only has their front teeth...
I made these for my son's third birthday a couple of weeks ago and they were a hit! They are dense, not too sweet and have an amazing vanilla flavor. And the best part is, you can easily half this recipe if you want a quick treat for you and a friend or to eat them both by yourself! These are a definite winner in my book.

Small Batch Vanilla Cupcakes (Makes 4)
2 egg whites
4 Tbsp. sugar
4 Tbsp. butter, melted
2 tsp. vanilla
1/2 cup flour
1/2 heaping teaspoon of baking powder
pinch of salt
3 Tbsp. milk

1. Preheat oven to 350 degrees. Line a muffin pan with 4 liners.
2. In a bowl, add egg whites and sugar, whisking until combined. Add in vanilla and melted butter, stirring until mixed. Add flour, baking powder and salt, stirring until smooth. Stir in milk. Divide batter equally between the 4 cupcake liners so they are about 3/4 full.
3. Bake at 350 for 10-15 minutes, or until inserted toothpick comes out clean. Let cool completely, then frost as desired.

Vanilla Buttercream Frosting
1/4 cup butter, softened
1 cup powdered sugar
1/2 tsp. vanilla extract
2-3 tsp. milk
food coloring, optional

1. Beat the butter in a stand mixer until fluffy. Add powdered sugar in batches, 1/4 cup at a time until well combined. Add vanilla and milk, adding more milk if necessary. Add food coloring and beat at a low speed until fully incorporated. 

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