Sometimes a girl just needs a quick, delicious and super fun cupcake.

Sometimes you don’t want to bake an entire batch of said cupcakes. I mean who wants 12 bothersome cupcakes sitting around just waiting to be devoured . . .

pfft who am I kidding??!!

Sometimes its the day before grocery day, you have an overwhelming need (that’s right I said need) for a cupcake and only have enough ingredients to make this recipe (Thanks Caroline, your the best :)).

What was that I hear you ask, “A recipe for just 2 cupcakes is there such a thing?” Yes my friend there is.

Not only is there a recipe that makes just 2 cupcakes, it makes 2 super cute, sprinkle filled and seriously delicious cupcakes!

I kid you not.

These cupcakes are wonderfully light, deliciously moorish, the perfect texture with the just the right amount of vanilla.

To.

Die.

For.

Then there’s the addition of sprinkles . . . sprinkles make EVERYTHING better 🙂

These cupcakes are wonderful on their own however, even though our cupboards and fridge were bare we managed to have a little whipped cream on hand to use as frosting. I know, I know priorities right?

Super quick, seriously delicious and just the enough for one . . . I mean 2 . . . or do I?? 😉

Make them, you could do with an extra special sprinkle of delicious, vanilla, “funfetti” filled goodness in your day. I say so 🙂

“Funfetti” cupcakes for 2

Ingredients –

Slightly adapted from this recipe by Chocolate and Carrots
Makes 2 standard size cupcakes, or 12 mini cupcakes

1 tablespoon apple puree/sauce
1 tablespoon milk (I use skim)
1 egg white
1 teaspoon vanilla extract
1 1/2 tablespoons sugar
4 tablespoons plain flour
1/2 teaspoon baking powder
1/4 tsp baking soda
1/8 tsp salt
1 tablespoon sprinkles

Method –

Preheat the oven to 175’C (350’F) and line your cupcake tray with paper cases. Set aside.

In a medium size bowl pour apple puree/sauce.

Add milk,

egg white,

and vanilla,

then sugar

and whisk until well combined.

Sift over flour, baking powder, baking soda and salt,

and stir until just combined.

Add sprinkles and carefully stir . . .

until almost combined. Do. Not. Overmix!!!!

Spoon batter even between cupcake cases and bake for 12-15 mins,

until toothpick has just a few moist crumbs attached when inserted to the centre. Or cupcakes are slightly golden and tops spring back when lightly (and carefully) pressed.

Enjoy as they are fresh from the oven or . . .

allow to cool and top with cream and extra sprinkles.

Your call 🙂

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Printable Version –

“Funfetti” cupcakes for 2

Ingredients –

Slightly adapted from this recipe by Chocolate and Carrots
Makes 2 standard size cupcakes, or 12 mini cupcakes

1 tablespoon apple puree/sauce
1 tablespoon milk (I use skim)
1 egg white
1 teaspoon vanilla extract
1 1/2 tablespoons sugar
4 tablespoons plain flour
1/2 teaspoon baking powder
1/4 tsp baking soda
1/8 tsp salt
1 tablespoon sprinkles

Method –

Preheat the oven to 175’C (350’F) and line your cupcake tray with paper cases. Set aside.

In a medium size bowl pour apple puree/sauce.

Add milk, egg white and vanilla and then sugar and stir until well combined.

Sift over flour, baking powder, baking soda and salt and whisk until just combined.

Add sprinkles and carefully stir until almost combined.

Spoon batter even between cupcake cases and bake for 12-15 mins, until toothpick has just a few moist crumbs attached when inserted to the centre. Or cupcakes are slightly golden and tops spring back when lightly (and carefully) pressed.

Enjoy as they are fresh from the oven or allow to cool and top with cream and extra sprinkles. Your call 🙂

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Nutritional Info (approx per standard size cupcake) obtained using fatsecret.com –

Cal – 110
Fat – 0.2
Carbs – 21g
Protein – 3.7g
Fiber –  0.5

Nutritional Info (approx per mini cupcake) obtained using fatsecret.com –

Cal – 18
Fat – 0.03
Carbs – 3.65g
Protein – 0.61g
Fiber – 0.1g