Cupcakes for (exactly) 2

By -

This is one of my favorite dessert finds on Pinterest! I love baking with Abigail, but I don't want 24 cupcakes for us. So viola, a recipe for exactly 2 cupcakes! Perfect :) They aren't the most amazing, but I think they are just right for one of those occasions where you just want to make a little something sweet with your kiddos.
And there are no eggs!

Cupcakes for 2

3 T flour
2 T sugar
1 1/2 tsp cocoa powder
1/8 tsp baking soda
Pinch of salt
2 T cold water
1 T Safflower oil (or whatever oil you like to use)
Few drops of vanilla
Chocolate chips (optional)
Chocolate Frosting (recipe follows)

Preheat oven to 325. Whisk all the dry ingredients together in a small bowl. In a second small bowl, combine wet ingredients. Add the dry to the wet and stir till combined, whisking well. Divide batter between two cupcake liners. Sprinkle with chocolate chips, if using. Bake for 18 minutes or until tester comes out clean. Cool before frosting.

Chocolate frosting for 2

1 T butter
1 T + 2 tsp cocoa powder
3 T powdered sugar
1 tsp almond milk (or milk, half and half, cream...)
Dash of salt

Melt butter in a small bowl. Add remaining ingredients and whisk to combine. Refrigerate for 10-15 minutes or until frosting is partially set. Whisk again then allow to rest at room temperature until cupcakes are cool enough to frost. (Start making the frosting once you put the cupcakes in the oven. Then it all should be ready to go once the cupcakes are cool)

Bon Appetite!

Comments

  1. jeff and alli7/30/2012

    We made this today and it was great fun with the kids and I loved that we weren't tempted to eat 12 cupcakes afterwards. :) I agree they aren't blow your socks off good, but they totally satisfy a chocolate craving.

    I doubled it so we could all have one and then didn't double the frosting but accidentally doubled the milk. (does that make sense?) Anyhow, the frosting worked out fine, I put it in the fridge for 10 minutes and then it didn't need to rest at room temperature. I didn't try to pipe it though, we just spread it on with a knife.

    Thanks for posting.

    ReplyDelete

Post a Comment

what do you think?

Popular posts from this blog

Vegetarian Lasagna - Moosewood

By -
Image
Lighter Lasagne, from Moosewood Restaurant Low-Fat Favorites This lasagne is so rich with vegetables, herbs, and wine that you'll never mis the extra cheese and fat that we're accustomed to finding in standard recipes. Serves 6-8, preparation time 40 minutes, baking time 60-70 minutes. 2 cups cubed zucchini 1 cup cubed bell peppers 1 cup chopped tomatoes 4 cups sliced mushrooms (about 12 ounces) 1/4 teaspoon salt 1/3 cup dry red wine 3 Tablespoons chopped fresh basil 10 ounces fresh spinach, rinsed 2 cups low-fat cottage cheese 1 cup grated low-fat mozzarella cheese 1/4 cup grated Parmesan cheese 1 recipe Tomato Wine sauce (page 350) or 3 1/2 cups prepared tomato sauce 1 pound uncooked lasagne noodles (see Note, page 216) Preheat the oven to 350 degrees. Combine the zucchini, peppers, tomatoes, mushrooms, salt, and wine in a saucepan, bring to a boil, cover, and then simmer on low heat for about 10 minutes, until all of the vegetables are tender and...
Read more

Lentil Vegetable Soup

By -
Image
Josh got me to try some lentil soup at Corner Bakery. I was nervous, because I have not liked lentils in the past, but in the past few years I have grown to love many things I hadn't previously. And I liked it! So I immediately went on the hunt for a "copy cat" recipe, and though I have no idea if this is in fact the same, all three of us enjoyed it!  Lentil Vegetable Soup 2/3 c green lentils 1/3 c orange lentils (you can really use whatever lentils you wants) 1 lg onion, roughly chopped 2-3 cloves garlic, chopped 1 lg tomato, chopped 1-2 carrots, diced 1/2 c mushrooms 1/2 bunch spinach or 2-3 big leaves of kale, chopped fine 1/4 c corn 2-4 c vegetable/chicken broth S&P to taste Combine and wash all lentils and set aside. In a pot, heat some olive oil and saute onions, carrots, and garlic till onions are translucent. Add the mushrooms, and some salt. Saute a few minutes until they get soft, then add the tomatoes. Cover and let t...
Read more

Easy Shepherd's Pie

By -
Image
1 lb. ground beef 2 cups hot mashed potatoes 1 cup KRAFT Shredded Cheddar Cheese 2 cloves garlic, minced 4 cups frozen mixed vegetables, thawed 1 cup beef gravy PREHEAT oven to 375ºF. Brown meat in large skillet. Meanwhile, mix potatoes, 1/2 cup of the shredded cheese and the garlic until well blended. DRAIN meat. Return to skillet; stir in vegetables and gravy. Spoon into 9-inch square baking dish; cover with potatoes and remaining 1/2 cup shredded cheese. BAKE 20 min. or until heated through. Many of you know Jon and I are picky eaters. This is one recipe we came across in the Krafts Food magazine when we were searching for meals we'd both like. I have never had Shepherd's Pie before, but I liked it. I especially like that it is pretty quick and easy. It tastes good as leftovers too. We haven't mixed the cheese into the potatoes because we didn't really feel like it or added garlic just because we didn't have any, but I'm sure it'd still taste good.
Read more