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
The Whimsical Cupcake 