Funfetti Cupcakes for Two

My sister gave up chocolate for lent. I’ll give you a moment to digest that information and react accordingly.

Who gives up chocolate for lent?! Crazy people. Unless you gave up chocolate for lent, I like you.

If I’m being honest, I already find it tough not to bake with chocolate. I find ways to sneak it into almost everything. Maybe it’s excessive?

All that aside, I did have to put my thinking cap on. Good thing Caroline came to the rescue with these. I saw them today and made them today. And I’m glad I did.

This recipe only make two cupcakes with just enough frosting. They are soft and fluffy, aromatic and full of sprinkley goodness! These are perfect when there are only two people around to eat them.

Or when your sister is a piggy (;P) and eats them both in less than 5 minutes flat without offering you a single bite. I’m not bitter or anything.

Funfetti Cupcakes for Two
Yields 2 cupcakes + frosting

FOR THE CUPCAKES

Ingredients:

1 tablespoon vegetable oil
1 tablespoon almond milk (or whatever milk you like)
1 egg white
1/2 teaspoon vanilla extract
2 tablespoons sugar
4 tablespoons unbleached all purpose flour
1/2 teaspoon baking powder
1 tablespoon sprinkles (I used non-pareils)

Instructions:

Preheat the oven to 350°F. Line a cupcake pan with two liners (in the middle for even baking).

In a small bowl, whisk together the oil, milk, egg white, vanilla extract, and sugar until thoroughly combined.
Add in the flour and baking powder and whisk gently until the dry ingredients are incorporated. Add in the sprinkles and using a rubber spatula, gently fold them in. Don’t over stir!! If you stir too much the dye from the sprinkles will bleed and you’ll have tie dye cupcakes instead of funfetti.

Pour batter into your prepared cupcake pan. Bake for 10-13 minutes, or until a cake tester comes out clean. Let them cool completely on a wire rack before frosting.

FOR THE FROSTING

Ingredients:

4 tablespoons unsalted butter, at room temperature
1 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla extract

Instructions:

In a medium bowl and an electric mixer, beat the butter, powdered sugar, milk and vanilla extract until a frosting forms. If you like a thinner frosting, add a bit more milk until you reach your desired consistency. Frost your cooled cupcakes, toss on some more sprinkles (because they make everything better, duh) and enjoy!

Cupcakes adapted from Chocolate & Carrots; frosting adapted from Eat, Live, Run

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MSC – Triple Citrus Cupcakes

Upon reading the title and the recipe I wondered if the lemon would overpower the lime and orange flavors, but they didn’t.

They lived in harmony. Moist and tender crumb, beautiful flecks of zest peeking through the tops, an inviting aroma, lightly sweet and flavorful, these were a stunner. Now that’s what I call a happily ever after.

The texture was more muffin like to me so I only glazed one for show and left the rest plain to give away as a breakfast treat. I halved the recipe and used the zests of one lemon, one lime and one clementine. These were VERY well liked by the fiancé’s coworkers. They disappeared in no time, and I can understand why.

Another winner Martha. You don’t disappoint.

Thanks to Marthe from Culinairy Delights for choosing this recipe. You’ll have to get Martha Stewart’s Cupcakes book for the recipe.

Up next month: Cookies and Cream Cupcakes. These are great!

MSC – Strawberry Cupcakes

These cupcakes are the perfect summer treat (aside from giant scoops of ice cream piled high with whipped cream and fresh strawberries, but that’s fodder for another post.) They come together quickly, the texture and taste are spot on, and they are SO refreshing. Even without frosting.

Yes, I am a Frosting Nazi. I find most frosting to be cloyingly sweet. A simple, unadorned strawberry coulis (read: fancy word for puree) is the PERFECT compliment to this delightfully pure and lightly sweetened yummy treat. Top it with a fresh berry, and there you have it: a perfect treat after a light summer brunch.

I’ll quit boring you and let the pictures speak for themselves 😉

Thank you to Sherry from Sherry Starts Cooking for this scrumptious pick!

Up next month: Flourless Chocolate Cupcakes (which I am rather excited about!)

My first cupcake paraphernalia.

Well, sort of.

A few weeks ago I had a good friend of mine, Ashlaree came over for some much needed catch up time. I baked as we talked and laughed and chatted about our daily lives. Then I stuffed her full of white chocolate chip sugar cookies. She took them without hesitation or complaint. Our relationship is great like that. 🙂

I happened to mention to her that blogging seems to be more tedious than usual. I asked her if it would be in bad fashion to simply post my pictures of the baked goodies and that be all?

She simply asked if I would like some blogging motivation, I (obviously) answered yes. And she presented me with this…

It is adorable, quaint, and perfect in every way! It even has a pink cupcake liner, a delicious dollop of frosting studded with sparkly sprinkles and topped off with a bit of fudge sauce.

I squealed with joy and proceeded to hug Ashlaree to death. Don’t worry, I gave her a cookie to remedy her broken ribs 😉

Thank you again Ash!!