Kittencals Easy One Bowl Vanilla Cupcakes Recipes

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ONE-BOWL VANILLA CUPCAKES FOR TWO



One-Bowl Vanilla Cupcakes for Two image

These are good vanilla cupcakes.

Provided by nicolina

Categories     Desserts     Cakes     Cupcake Recipes

Time 25m

Yield 2

Number Of Ingredients 8

1 egg white
2 tablespoons white sugar
2 tablespoons butter, melted
1 teaspoon vanilla extract
¼ cup all-purpose flour
¼ teaspoon baking powder
1 pinch salt
1 ½ tablespoons milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 2 cups in a muffin pan with paper liners.
  • Whisk egg white and sugar together in a bowl; stir in melted butter and vanilla extract until smooth. Add flour, baking powder, and salt and mix well. Add milk and mix until smooth. Divide batter equally between 2 prepared cups in muffin pan.
  • Bake in preheated oven until cake is set, 10 to 12 minutes.

Nutrition Facts : Calories 227.3 calories, Carbohydrate 25.5 g, Cholesterol 31.4 mg, Fat 11.9 g, Fiber 0.4 g, Protein 3.9 g, SaturatedFat 7.5 g, Sodium 253.2 mg, Sugar 13.5 g

KITTENCAL'S EASY ONE-BOWL VANILLA CUPCAKES



Kittencal's Easy One-Bowl Vanilla Cupcakes image

This recipe goes back over 20 years, I like the simplicity of this recipe and for a one bowl cupcake they are pretty darn good, 1-1/2 teaspoons almond extract may be used in place of the vanilla, using butter in place of shortening will alter the texture it is best to only use shortening --- if you don't have paper liners grease the tins generously or see my recipe#78579

Provided by Kittencalrecipezazz

Categories     Dessert

Time 30m

Yield 18 cupcakes

Number Of Ingredients 8

2 cups all-purpose flour
1 1/2 cups sugar (can use 1-1/4 cup for a less sweeter taste ,or can use 3/4 cup Splenda)
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup shortening (very soft but not melted, Crisco is best)
3/4 cup milk (or half and half cream)
1 tablespoon vanilla (or use 1-1/2 teaspoons almond extract)
2 large eggs

Steps:

  • Set oven to 350 degrees F.
  • In a large bowl, mix together the flour with sugar, baking powder and salt until combined.
  • Add in the shortening cream or milk, vanilla and eggs; beat on medium speed of an electric mixer scraping the bowl constantly until just blended (the batter will be thick, if desired you may add in a few more tablespoons cream or milk).
  • Pour into paper-lined regular size muffin tins filling under just three-quarters full.
  • Bake for 20-22 minutes or until the cupcakes test done (do not overbake as they will be dry).
  • Immediately remove from pans.
  • Cool completely before frosting.
  • *Note* if desired 1-1/2 tsp almond extract may be used instead of vanilla, for a almond flavor.

Nutrition Facts : Calories 182.2, Fat 6.7, SaturatedFat 1.9, Cholesterol 22.1, Sodium 193, Carbohydrate 28, Fiber 0.4, Sugar 16.8, Protein 2.5

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