One Bowl Vanilla Cupcakes For Two Food

ONE BOWL VANILLA CUPCAKES FOR TWO

Steps:

• Preheat oven to 350 degrees. Line a muffin pan with 2 liners and spray with nonstick cooking spray.
• 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 12-15 minutes, or until cake is set. Let cool completely, then frost as desired. I used vanilla frosting mixed with blue and pink food coloring, and piped it on with a Wilton 1M tip.
• Enjoy!

ONE-BOWL VANILLA CUPCAKES FOR TWO

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 cups in a muffin pan with paper liners.
• Whisk egg white and sugar together in a bowl; stir in melted butter and vanilla extract until smooth. Add flour, baking powder, and salt and mix well. Add milk and mix until smooth. Divide batter equally between 2 prepared cups in muffin pan.
• Bake in preheated oven until cake is set, 10 to 12 minutes.

ONE BOWL VANILLA CUPCAKES FOR TWO

Steps:

• 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. I used some leftover white chocolate frosting.

DOUBLE VANILLA CUPCAKES

Steps:

• Preheat oven to 375 degrees.
• Line 18 standard muffin cups with paper liners, or grease with butter and dust with flour.
• Sift the flour, baking powder, baking soda, and salt together into a bowl.
• In a large bowl, using the electric mixer, beat the butter on medium speed until soft and fluffy.
• Add the sugar and continue beating until pale.
• Add the eggs one at a time, beating well after each addition.
• Add half of the flour mixture and mix on low speed just until blended.
• Add the buttermilk and vanilla and beat on low speed until smooth.
• Add the remaining flour mixture and beat just until blended.
• The batter will be thick.
• Divide the batter between the muffin cups, filling each about ¾ full.
• Bake until the edges of the cupcakes are pale golden brown and a toothpick comes out clean, about 17 minutes.
• Let the cupcakes cool in the pan on a wire rack for 10 minutes, then remove from the pan and let cool completely, about 45 minutes.
• In a bowl, using an electric mixer, beat the butter until light and fluffy.
• Sift the powdered sugar over the butter and add the milk, vanilla, and salt.
• Beat on med-high speed until smooth.
• Spread the frosting on the tops of the cupcakes and serve.