funfetti cupcakes for two

After making my chocolate cupcakes for two, I was inspired to make another mini batch of cupcakes. This time, I was in the mood for Funfetti cupcakes. I love sprinkles in my birthday cake — they make a boring (but delicious) vanilla cake a million times more fun! Because life is so much more fun in color 🙂
I decided to go all out and topped mine with a fun hodgepodge of sprinkles (hey, this is funfetti right?!) — which included little pink dinosaurs, mini race cars, and a bunch of other loud, sparkly sprinkles. Looks like a party to me!
With love, Erica
Cupcakes
Adapted From Chocolate and Carrots
  • 1 tablespoon canola oil
  • 1 tablespoon skim milk
  • 1 egg white
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons sugar
  • 4 tablespoons unbleached all purpose flour
  • 1/2 teaspoon baking powder
  • 1 tablespoon sprinkles
  1. Preheat the oven to 350°F.
  2. Beat the canola oil, egg, milk, vanilla extract, and sugar together.
  3. Add in the flour and baking powder.
  4. Add in the sprinkles. Don’t over stir.
  5. Pour into two prepared muffin liners in a muffin pan.
  6. Bake for about 15 minutes, or until a cake tester comes out clean.
 Vanilla Buttercream Frosting for Two
Adapted from Sweet Peony
1/4 cup (1/2) stick unsalted butter, softened
1-1 1/2 cups powdered sugar, sifted
2-3 teaspoons water
1/2 teaspoon vanilla extract 

 
In a medium bowl, beat butter and 1 cup of powdered sugar together using a hand mixer.  When combined and fluffy, add 2 teaspoons water and the vanilla and mix until combined.  If the frosting is too stiff, add more water.  If the frosting is too runny, add more powdered sugar. Frost your cupcakes, and top with fun sprinkles!

chocolate cupcakes for two

Ever find yourself in the mood for a cupcake? A nice, rich, moist, chocolate cupcake? But you don’t have the time/ingredients/need for an entire batch of 12? I found myself in one of those moods, and I wanted a quick, no-mess, recipe that would give me two cupcakes, one for me, and one to share. And here it is! I topped these luscious chocolate-y cupcakes with a chocolate buttercream that had just a hint of coffee — because I believe there are few better flavor combinations than coffee and chocolate.  I love the idea of making cupcakes in batches of two, as extra cupcakes are not the easiest thing to pop in my bag and share with friends (especially with all of that pretty icing!). So relax, and enjoy a batch of cupcakes just for you and someone special, and for once don’t worry about what you’ll do with the extras.
 With love, Erica

Adapted from Manhattan Craft Room

Chocolate Cupcakes for Two
3 tablespoons flour
2 tablespoons sugar
1 1/2 teaspoons cocoa powder
1/8 teaspoon baking soda
pinch salt
2 tablespoons cold water
1 tablespoon vegetable oil
1/16 teaspoon vanilla
1 tablespoon chocolate chips (optional)

Preheat oven to 350 degrees. Whisk all the dry ingredients together in a small bowl. In a second small bowl or spouted measuring cup, combine the wet ingredients. Add the dry to the wet and stir till combined, whisking well. Add the chocolate chips (who doesn’t love extra chocolate?!). Bake for 18 minutes or until a tester comes out clean. Allow to cool before frosting.

Mocha Buttercream Frosting
*you may have a little bit of frosting leftover, as I like my cupcakes with a lot of icing!

  • 1-3/4 cups confectioners’ sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 tablespoon instant coffee granules
  • 1/4 cup butter
  • 3 tablespoons dry milk
  • 3/4 teaspoon vanilla extract

In a large bowl, cream butter until smooth, then gradually beat in sugar, cocoa, and coffee. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.