Cupcakes for Two

It's the Holiday Season and I am LOVING IT! Why you ask? Sure, I like snow (though none has been able to stay on the ground longer than 30 seconds so far), I like cheesy Christmas carols, I enjoy those Christmas specials on television (the isle of misfit toys? gets me every time), and I certainly love that the holidays give me an excuse to bake excessively without any leftovers (... as if there are ever any leftover cupcakes). But what I love most about the holidays is ...
love.

I know. I'm so Love Actually, but hey, I learned some things from that movie: 1) falling in love transcends language 2) nothing replaces family and 3) there was more than one lobster present at the birth of Jesus. Duh.

As it is that festive season once again, I decided to make a recipe that encompasses that feeling of love. That's right, this one's for all of the lovers out there.

...

or, for the people like me who cannot show restraint when the usual batch of 12-24 comes fresh out of the oven. Either way!

This recipe literally makes two cupcakes. And you may be thinking "why waste my time with something so small?" but the satisfaction that you will gain from sharing a moment with that special someone, or the realization that there's no way you'll be having that 8th cupcake regret (in the form of waking up in the middle of the night surrounded by cupcake wrappers and with a face covered in frosting [hey we've all been there ... no? just me?]) will be certainly well worth it.

The best part about this recipe is that you can personalize it literally any way that you want! Just the other day I made this recipe as the end to a perfect date with my boyfriend and it was great (and delicious) fun. He opted for pieces of Hershey's cookies and cream inside of his cupcake, and I mixed chai syrup into my own.

**If you're adding extra liquid like I did to mine dear readers, adjust the baking time accordingly. It took about two extra minutes for it to bake through completely. I know, it'll feel like torture, but it's worth it. Trust me**

Speaking of restraint (or lack there of), you may notice in the photo below that my cupcake (the one without the delicious chocolatey pieces [I wrote 'chunks' and gagged a little bit. There it goes again]) has a rather large crater. That, dear readers, is purely a visual representation of my utter lack of restraint, in cupcake form. But hey, what's a bit of uncooked batter between friends? (or something like that)

Next we moved on to the frosting. I should mention that I was at school when I made these so 1) the lighting on the pictures is absolutely vile and 2) I was using the crappiest mixer known to man or cupcake. (I seem to be liking the lists today, don't I?). The frosting seemed to sense that I was trying to create it with an inferior mixer because it shrunk away from the beaters resulting in many an expletive (from me, not the beaters ... can you imagine?) and a nearly broken mixer (I restrained myself before it got personal). I should also mention that while I was melting the white chocolate, making EXTRA sure to take it out every 30 seconds and stir to avoid fires (let's just get that straight) my efforts were in vain. As burnt smoky chocolate billowed into my face, I think I died a little inside. Luckily these white chocolate chips were from a bulk food store so I still had about a million pounds to go through (or maybe 999,999 pounds ... hey we already know how well I do at restraining myself ...). Eventually, the war was won and the frosting was finally finished, looking something like this ... or exactly like this:


This, my friend, is what victory looks like. Sweet, sweet victory.

I should mention, dear readers, that if I had been baking for all of you out there (how many of you there are ... I'm being positive) this frosting recipe would have been perfectly sufficient. But since, I may remind you, we're making two cupcakes here ... holy mother of tiny treats (tiny yummy yummy treats). This made way too much (you've won this round, frosting) but I just froze the leftover frosting for next time.

**If you don't have the restraint to keep this frosting magic safe from your midnight-munchies, just make half! But hey, it's a date (either with that special someone or yourself. Self love for life) you can indulge just this once (I won't tell if you won't ...)**

I had left my piping bags and tips at home *sob* so I ended up piping this frosting on with a snipped ziploc bag. And, if i do say so myself (and I do) it didn't turn out half bad! And, aside from the swearing and the sobbing and the microwave fires, neither did the date.

The cupcakes are probably the most moist recipe I have posted thus far, and the white chocolate frosting adds a perfect creaminess over the smooth vanilla (and whatever else you've added to your cupcake! Keep me updated on your creations!). Get creative, have fun, and spread the love (and the frosting) this holiday season!

Happy Baking!






One Bowl Vanilla Cupcakes for Two
1 egg white
2 tablespoons sugar
2 tablespoons butter, melted
1 teaspoon vanilla (yes, a full teaspoon – they are super vanilla-y!)
1/4 cup flour
1/4 heaping teaspoon of baking powder
pinch of salt
1 1/2 tablespoons milk
Preheat oven to 350 degrees. Line a muffin pan with 2 liners.
In a bowl, add egg white and sugar and whisk until combined. Add in vanilla and melted butter and stir until mixed. 

Add flour, baking powder and salt and stir until smooth. Stir in milk. Divide batter equally between the 2 cupcake liners.

Bake at 350 for 10-12 minutes, or until cake is set. Let cool completely, then frost as desired.


White Chocolate Frosting|
1 stick of butter, at room temperature
2 1/2 cups powdered sugar
1 teaspoon vanilla extract
4 ounces white chocolate, melted (I used Lindt)|
1-2 tablespoons milk (or more if needed)
Cream butter in an electric mixer until fluffy, then add vanilla. Slowly add in powdered sugar 1/2 cup at a time with the mixer on low speed. Add in melted white chocolate and beat until incorporated. To reach desired consistency, add in milk 1 teaspoon at a time with mixer on low speed. If frosting becomes too liquidy, simple add additional sugar.

... I have pretty shoe(s)




4 comments:

  1. http://thefrostedcupcake.ca/
    OMGOSH!
    So,
    I was googling cupcakey stuff.
    and I came across this place in St. Catharines!
    You should open up a CUPCAKERY! (bakery+cupcake) and call it Simply Sweet: Sarah's Cupcakes

    ReplyDelete
  2. Sarah! I decided to read your blog finally (actually i've been interested in reading it for a while, but I couldn't find the link and now I finally did). Basically, I love it! I think it's really funny! And obviously there were three lobsters at the birth of jesus!!

    ReplyDelete
  3. omg this is sooooo cute!

    Do you do these type of orders for your business, or is there a minimum amount of cupcakes you need to buy? I would love to have a pair of these toffee crunch cupcakes. Heck, I may have to pretend my boyfriend is imaginary just so I can have his share as well *drool*
    http://www.bakersroyale.com/cupcakes/toffee-crunch-cupcake/

    ReplyDelete
  4. Those look absolutely delicious! And it's possible if you just wanted two, the recipe would just need some tweaking :)

    ReplyDelete

 

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Simply Sweet Sayings...

"A party without cake is just a meeting."

-- Julia Child