Cupcakes are awesome. Making a dozen cupcakes just so you can eat one is not (especially if you’re like me and would eat all 12 in one sitting). Luckily I stumbled across this dessert blog and found her “Single Lady Cupcake.” I thought I’d give it a try, adapting the recipe to the ingredients I had and wanted to use.
As it was Fourth of July and I was sitting at home watching a mix of Food Network and Bravo (second only to TLC for the best guilty pleasure shows), I decided to get a little fancy and make marbled red and white cupcakes with a blue buttercream frosting.
They look fancy, but marbled cupcakes are actually quite easy to make. With this blog I’m hoping to debunk some of the mysteries that make people fear they can’t bake or cook something because it seems too difficult. Culinary skills are built up over time and with practice, and a lot of recipes require more patience than specialized skills. It might seem like a chore to have to make meals daily, but if you try to make a dish that’s kind of cool or just a bit more complex (like a marbled cupcake instead of a plain one), it’s extremely rewarding when it turns out and it can be really fun–tasty too! Just go step by step and don’t try to rush anything.
The recipe below is only for one single white cupcake. If you want to make a marbled cupcake, here are the directions: make two portions of the recipe, each in a separate bowl, and add a few drops of food coloring to one of the bowls of batter until you get it to the color you want. Then to make it marbled, scoop the batter into the cupcake tins 1 tablespoon at a time, alternating colors, until the tins are about 3/4 full. Then use a fork or toothpick to swirl the batter together without mixing the colors. Be careful with this. If you swirl too vigorously, the colors will combine and you’ll lose the marble. You really make two cupcakes if you want to make a marbled one, but I was okay with that. I actually made a few and shared them with my roommates.
The frosting is pretty customizable. It really depends on where you are (as my mother taught me growing up in Florida, humidity makes a big difference in consistency) and how runny or thick you like your frosting. I’ll give you a basis and then you can alter it as you please.
Single Serving Cupcake Recipe
3 tbs flour
1 tbs sugar
1/4 tsp baking soda
1/4 tsp vanilla
1 tbsp + 1 tsp milk
1 tbp coconut oil (this is what I used because it’s the best, but you can use canola oil, melted butter or margarine, etc.)
smal pinch of salt
food coloring (optional)
For the frosting:
1/2 tbs room temperature butter
1 tsp milk or heavy cream
3 tbs powdered sugar (and more to adjust for thickness)
food coloring (optional)
Preheat the oven to 350°F. Line or grease a cupcake tin.
Stir the flour, sugar, baking soda, vanilla, milk, coconut oil, and salt in a small bowl until combined.
At this point, add the food coloring to the batter one or two drops at a time if you choose to do so.
Scoop the batter into the cupcake tin. Make sure to scrap down the sides of the bowl because the recipe makes just enough for the perfect single serving cupcake.
Put the cupcake tin in the oven for 12-15 minutes. If you did not use food dye, the cupcake will start to turn golden around the top edges. Also, when you lightly dab the top of the cupcake with your finger it should spring back up. If your finger leaves an indent, the cupcake is underbaked and needs more time in the oven.
While the cupcake is in the oven, combine the butter, milk or heavy cream, and powdered sugar for the frosting. Use a fork to whisk the ingredients together until smooth. Add more powdered sugar if you want a thicker frosting.
When the cupcake is finished baking, take it out of the oven and let it cool completely before adding the buttercream or else it will melt the butter and liquify the frosting.
Frost the cupcake when it is cool and enjoy!