I’ve been in a cupcake mode lately. We’ve been out and about in our Discovery Weekends and been encountering cupcake shops everywhere. Thank goodness for mini cupcakes; otherwise, I’d gain ten pounds.
In an effort to have a healthier cupcake and just limit myself to one, I looked for a single serving option. I found Shape Magazine’s online article on Delectable Deserts for One, and the vanilla cupcake seems to be a good start.
The advantage of this recipe is you probably have all the ingredients handy. The one thing that I usually do not keep is applesauce, but if I just made a batch of applesauce muffins, I am sure to have some left. I also used less butter and compensated with more applesauce. I may continue to reduce the ratio.
I am also used to baking single-serve muffins (see my low-fat chocolate banana muffin), so cupcakes should not be a huge transition. However, I did read once that the difference between a cupcake and a muffin: a muffin goes "Thud" when thrown at the floor. I take this as a challenge to get a cake like consistency to the cupcake.
Also, for these mini or single-serve recipes, use your toaster oven or the microwave. I am not that big on microwaved cakes, but if you don't have a toaster oven, use your nuker. It takes too much energy to heat up the big oven for this.
Single-serve "Frosted" Vanilla Cupcakes
Adapted from Shape Magazine's Delectable Desserts for One and Sally's Baking Addiction's Vanilla Cupcakes for Two
- 2 TBSP all-purpose flour
- 1 TBSP + 2 tsp unsweetened applesauce
- 1 TBSP egg whites
- 1 TBSP skim milk (I used unsweetened almond milk)
- 2 tsp sugar
- 1 tsp unsalted butter, melted
- 1/2 tsp vanilla extract
- 1/8 tsp baking powder
- 1 TBSP whipped cream or prepared frosting (optional)
- 1 teaspoon sprinkles (optional)
- Preheat toaster oven to 350 degrees. Line a muffin pan with one liner.
- In a small mixing bowl, whisk together applesauce and sugar until combined. Stir in butter, vanilla, and milk.
- Add flour and baking powder and mix everything together well.
- Spoon batter into cupcake liner and bake for 27 to 30 minutes. Let cool completely.
- Frost and add sprinkles, if desired.
|Baked cupcake in ramekin...Nothing wrong eating it here.|
My husband loved this cupcake. It does have a very vanilla flavor. I am hoping that baking it in the toaster oven saved energy compared to turning on your big oven, but it did take a long time. Think of it is as contemplative time – to see if you really want to eat the entire cupcake.