Caroline and I love our cupcakes. Like a lot. There are mug cake recipes you can make in the microwave EVERYWHERE and I have tried plenty of them. But there’s something special about cupcakes made in the oven. Caroline posted this recipe over a year ago and it’s still my go-to recipe. This time I went all out and made Blackberry Frosting to make them extra special.
One Bowl Cupcakes for Two (or One)
1 egg white
2 tablespoons sugar
2 tablespoons butter, melted
1 teaspoon vanilla (yes, a full teaspoon – they are super vanilla-y!)
1/4 cup flour (gluten free or regular)
1/4 heaping teaspoon of baking powder
pinch of salt
1 1/2 tablespoons milk
Preheat oven to 350 degrees. Line a muffin 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. 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 with the Blackberry Frosting!
Blackberry Frosting (I halved the recipe)
½ cup butter, at room temperature
3 cups powdered sugar
2 tablespoons cream
a handful of blackberries
ripe blackberries for garnish
In a large bowl whip together the soft butter and the powdered sugar together. Add the cream and mix well. At the end mix in the blackberries and continue to whip until the frosting is lightly colored violet by the blackberries.