*** I survived the A/C dying, the 36 hour power outage, the 100 degree heatwave, my 2 pound kitten falling from our second story landing, the hamster habitat somehow falling over, AND the internet being down. It was a LONG weekend! I need some cupcakes!***
I like to have an occasional cupcake without baking a dozen cupcakes and making a mess of the kitchen and doing a bunch of dishes.
I mean, I just want to enjoy a cupcake and catch up on a complete season of Weeds; you know, like when my daughter’s is a t Grandma’s and Mr. Quart is out working… When I have the whole house to just ME! Those days seem to be few and far between, but recently, this happened 2 weekends IN. A. ROW!
So, I just love this quick and easy cupcake recipe.
Here’s What You Need:
1 egg white
2 tablespoons sugar
2 tablespoons butter, melted
1 teaspoon vanilla
1/4 cup flour
1/4 heaping teaspoon of baking powder
pinch of salt
1 1/2 tablespoons milk
2 strawberries chopped into tiny pieces
Frosting and Toppings
Here’s What You Do:
Preheat oven to 350 degrees. Line a cupcake 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 and fold in strawberries. 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.
My desire was to add some leftover Buttercream frosting and top it with some Merlot Chocolate fudge and a sliced Strawberries.
A perfect dessert for two (Or one, as this situation may be), with minimal mess, so I can get back to the shows!
You can also leave out the strawberry and just enjoy a plain ‘ol Vanilla Cupcake 🙂