Sometimes, I just can’t handle more than two cupcakes.
Am I being for reeealll??? Yes, I’m being for real.
I just can’t do it. Especially since Easter was yesterday and Easter means Easter Bunny. Easter bunny means:
That’s not even the half of it, or the third of it… I would even venture to say that that’s not even the 1/16th of it. Candy overload. I act like this is a problem, though.
As much as I enjoy it, I was still thankful to find Jessica’s
one bowl vanilla cupcakes for two. I may or may not have turned them into one bowl vanilla cupcakes for one.
But, I healthified it, so that’s fine, right? Just like it’s fine to make up words…
How was your Easter?! Did the Easter Bunny bring you anything? I’m pretty sure I’ll be receiving an Easter basket until I have children.
One Bowl Vanilla Cupcakes for… One
1 egg white
2 tablespoons Splenda (or sweetener of choice)
2 tablespoons pumpkin puree
1 teaspoon vanilla (yes, a full teaspoon – they are super vanilla-y!)
1/4 cup flour
1/4 heaping teaspoon of baking powder
pinch of salt
1 1/2 tablespoons (almond) milk
Preheat oven to 350 degrees. Line a muffin pan with 2 liners.
In a bowl, add egg white and Splenda and whisk until combined. Add in vanilla and pumpkin and stir until mixed. Add flour, baking powder and salt and stir until smooth. Stir in milk. 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.
Frosting: I used a mixture of one tablespoon Mascarpone cheese, one tablespoon powdered sugar, and 2 teaspoons cocoa powder for one and the other I did the same thing, only I added 2 teaspoons of peanut butter instead of cocoa powder.