Small Batch Vanilla Cupcakes (makes 4 cupcakes)

Not so long ago I was having a major cupcake craving (ever get one of those?) and wanted to bake a batch but realized I had a little problem.  All the recipes I have make a full batch of either 18 or 24 cupcakes.  That is great in most situations and cupcakes tend to freeze very well, but having that many buttercream topped goodies within easy reach is just not a good thing for this girl (read: no self control) ;)

So, when I came across this recipe I knew my problem was solved!  A perfectly simple, vanilla cupcake and buttercream recipe that only yields enough batter and frosting for 4 cupcakes (or 8 minis)...Yes!  I slightly adapted the recipe by using cake flour to lighten the cake (all purpose flour will work too) and heavy cream instead of milk to make the frosting a little richer and it worked beautifully.  

The hearts were made out of fondant which I dyed pink and cut out with a small heart cookie cutter.

So, if you are still looking for a special treat for your Valentine's day make these!

Vanilla Cupcakes (yields 4 cupcakes)

2 egg whites
4 Tbs. sugar
4 Tbs. butter, melted and cooled
2 tsp. vanilla extract
1/2 cup  cake flour (can sub AP flour if needed)
1/2 heaping tsp. of baking powder
2 pinches of salt
3 Tbs. milk

1.  Line a cupcake pan with 4 cupcake liners.  Preheat oven to 350 degrees.

2.  In large bowl, whisk together the egg whites and sugar.   Stir in the melted butter and vanilla.

3.  All at once, stir in the flour, baking powder and salt.  Keep stirring until everything is smooth and well-combined.  Add milk and stir until incorporated into the batter.

3.   Fill each cupcake liner with batter.  I love my large cookie scoop for this. If you don’t have one, simply divide the batter evenly between the 4 cupcakes.

4.  Bake  12-14 minutes.  The cupcake should pass the toothpick test.  Cool Completely.

Vanilla Buttercream (frosting for 4 Cupcakes)

4 Tbs. butter, room temperature
1/2 tsp. vanilla
2-3 tsp. heavy cream
1 cup powdered sugar

1.  Beat or stir briskly the butter,  milk and vanilla.
2.  On low, or slowly, add powdered sugar 1/4 cup at a time.  Incorporate your powdered sugar before adding the next installment.  Add more milk if needed.
3.  Pipe onto cupcakes and eat!

Cupcakes are best the day they are made.  Refrigerate if you will not be eating them in about 6-8 hours.

Source:  WiskTogether