When baked just right, a cupcake has all the elements of a flawless dessert. As a mini cake, it is small but has a quality of decadence that a traditional slice of cake can’t muster. Perhaps this is why, despite repeated predictions by people in the food industry that the cupcake is on its way out, the little morsels have hung around. Regardless of dietary restrictions and personal preferences, cupcakes offer a little something for everyone. Here are eight recipes to prove it.
1. One-Bowl Vanilla Cupcakes
How Sweet Eats will have you baking up two cupcakes with this recipe. Ideal for when you don’t want a whole batch of cupcakes or a big mess to clean up, you only need one bowl for these incredibly easy, vanilla-flavored treats.
- 1 egg white
- 2 tablespoons sugar
- 2 tablespoons butter, melted
- 1 teaspoon vanilla (yes, a full teaspoon!)
- ¼ cup flour
- ¼ heaping teaspoon of baking powder
- pinch of salt
- 1½ tablespoons milk
Directions: Preheat oven to 350 degrees Fahrenheit. Line a muffin pan with two 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. Divide batter equally between the two cupcake liners. Bake at 350 degrees Fahrenheit for 10-12 minutes, or until cake is set. Let cool completely, then frost as desired.