How to Make One Vanilla Cupcake

By lorik

Ingredients

• For the cupcake:
• 1 tablespoon unsalted butter, melted
• 1 tablespoon granulated sugar
• 1 tablespoon egg white
• 1 teaspoon vanilla extract
• 2 tablespoons self-rising flour
• 1 tablespoon whole milk or almond milk
• For the frosting:
• 1/2 cup powdered sugar
• 2 tablespoons unsalted butter, at room temperature
• 1/4 teaspoon vanilla extract
• Sprinkles (optional, but seriously? Add them!)
• Equipment:
• Toaster oven (optional, but recommended)
• Oven-safe ramekin
• 2 paper cupcake liners
• Small mixing bowl
• Small whisk
• Small spatula
• Wooden spoon

Details

Servings 1
Adapted from thekitchn.com

Preparation

Step 1

Heat the oven and prep the baking vessel: Arrange a rack in the middle of a regular or toaster oven and heat to 350°F. Stack 2 cupcake liners together inside a small, oven-safe ramekin.
2. Cream the wet ingredients: Whisk together the melted butter, sugar, egg white, and vanilla extract in a small bowl until smooth.
3. Add the dry ingredient: Add the self-rising flour and mix with a spatula until mostly smooth.
4. Add the milk: Gently stir in the milk, being careful not to overmix.
5. Bake the cupcake: Pour the batter into the prepared liner. The liner will be quite full. Bake until the cake is golden-brown and springs back when touched, 18 to 20 minutes.
6. Cool: Cool the cupcake completely on a wire rack while preparing the frosting.
7. Make the frosting: Beat the powdered sugar, butter, and vanilla together in a small bowl with a wooden spoon until smooth. You can do this by hand, but it will take at least 5 minutes of mixing to get a smooth mixture.
8. Frost and decorate: Frost the cupcake and decorate with sprinkles, if using.

Recipe Notes
• Ramekin: Use the smallest ramekin you have that will hold a standard cupcake liner, and make sure you line it with 2 paper liners to avoid the cupcake from spreading while baking.

Calories 672 Fat 35.2 g (54.2%) Saturated 22.2 g (110.9%)
Trans 1.4 g Carbs 84.9 g (28.3%) Fiber 0.4 g (1.7%) Sugars 72 g Protein 4.1 g (8.2%) Cholesterol 93.1 mg (31%) Sodium 227.6 mg (9.5%)