After making these cookies last week, I found myself with a small bowl of leftover salted caramel buttercream frosting sitting in my fridge. Well, I sure hate to let things go to waste, so I figured that the perfect solution would be to whip up this recipe for two vanilla cupcakes – the perfect amount for our little two person family. I will say that these cakes are not of the light and fluffy variety, but more of an almost pound cake-like consistency. This is not a complaint by any means, because they are completely delicious. I just want to make sure your expectations are right.

There are several things that I love about this recipe:

1. There is no mixer required.

2. You can make the batter using only 1 bowl.

3. It really is the perfect serving size!

Printable Recipe

1 egg white
2 tbsp sugar
2 tbsp butter, melted
1 tsp vanilla
1/4 cup flour
1/4 tsp baking powder
pinch of salt
1 1/2 tbsp milk

instructions:
Throw your egg white in a small bowl.

Add in your sugar, and whisk until combined.

Add in your vanilla.

Then throw in your melted butter and stir until mixed thoroughly.

Toss in your flour.

And your baking powder, again stirring until mixed.

Finally, pour in your milk.

Easiest batter ever?

Use an ice cream scoop to even divide the batter between two cupcake liners. Has anyone else heard that you need to fill empty tins with a little bit of water? I remember my mom saying that when I was growing up, so I did it.

Bake at 350 for 12-14 minutes.

Top with frosting of your choice! Here is the recipe for the salted caramel buttercream that I used.

Adapted from this recipe