Happy 2012!
Did you stay up ‘til midnight this year?
I had a really low-key Sunday to make up for a crazy New Year’s Eve the night before. Since our party wasn’t starting until ten, Emily and I offered to babysit the two sweetest children in the universe so their parents could go out for dinner.
Normally, I don’t like to babysit–and I can count on one hand the number of times I’ve done it since high school—but these girls are a joy to watch. It’s like hanging out with friends, and they love to bake and taste-test for me!
The last time I babysat, we made Fairy Dust Ice Cream.
Saturday, sprinkles took center stage again:
We “pretend” celebrated New Year’s at 8 o’clock. We blew paper horns, drank sparkling apple cider, and the girls ate their cupcakes:
![funfetti-cupcake1[1]](https://lett-trim.today/wp-content/uploads/My-Big-Decision_B1D6/funfetti-cupcake11.jpg "funfetti-cupcake1[1]")
Single-Lady Funfetti Cupcake
(makes just one cupcake)
- 3 tbsp flour (30g) (See directions for flour notes)
- heaping 1/16th tsp salt
- 1tbsp applesauce, oil, pre-melted vegan butter, or a combo (Try coconut oil. I also like 13g sbl.)
- 1tbsp plus 1 tsp liquid (milk of choice, or water)
- 1/4 tsp vanilla extract
- 1/4 tsp baking powder
- 2 tsp sprinkles (or more or less, as desired)
- Sweetener (Try 1 tbsp sugar or 1 packet stevia. If you use liquid sweetener, cut back on the other liquid.)
Directions: Preheat the oven to 330 degrees. Mix the ingredients and pour into an oiled (or sprayed) muffin pan. Smooth top of batter. Cook for 12-15ish minutes. (Alternatively, you can cook this in a microwave.)
See the following for Calories and Nutrition Facts.
Notes on flour: I especially like the single-lady cupcakes with spelt flour. But you can use white flour, whole-wheat pastry, or even Arrowhead Mills gluten-free. (Also, if you’ve never done fat-free baking: subbing all the oil in a recipe for applesauce will give you a gummier result. Still yummy, but much denser than your traditional cupcake with oil.)
Questions of the Day:
This New Year’s Eve, did you…
- Stay up until midnight?
- Watch the ball drop in Times Square?
- Eat any lucky foods, such as lentils or greens? Or sprinkles. They’re lucky, right?
For more sprinkles:
Here’s a link to My Funfetti Recipes.
I did end up making a dessert for the New Year’s Eve party as well. That recipe will be tomorrow’s post… Hope you like cookie dough! 🙂
You…are kind of awesome.
what is sbl?
Smart Balance Light… it’s a vegan butter-type spread.
KATIE!
this hit the ‘spot’ so perfectly for me tonight! now i gotta try all the other single-lady cupcakes :]
i used ‘gluten-free pantry’ brand gluten-free flour with the oil and almond milk as my liquid. it turned out AWESOME. i had to stop myself from making another one!
i didn’t have any frosting materials so i just took some whole milk yogurt and sweetened it with agave. kinda made the entire thing taste like cake-batter ice cream! yummmm
This is DELICIOUS with mashed banana (plus some extra water) instead of oil/applesauce. I made it in the microwave so it’d be even better cooked in the oven!
Very yummy!! I used WW flour! I loved it!! Thanks for all the amazing recipes!!!!
Hi there…. i recently discovered your awesome blog. Thank you so much for sharing these wonderful recipes with us. 🙂
I was planning to make these today but was wondering what does combo mean?
“1T applesauce, oil, pre-melted vegan butter, or a combo (Try coconut oil. I also like 13g sbl.)”
Combo means you can use a combination to make up the 1 tbsp. (As in 2 tsp oil plus 1 tsp applesauce or something like that :).)
Sorry for the confusion!
I made this today….n lemme tell you – It was the yummiest cupcake I have ever had.
Thank a ton Katie 🙂 🙂
Thing I would do differently next time – Remember to melt the oil before using. My coconut oil was frozen,due to the weather, and I did not melt it. So, the cupcake tasted too coconutty in some bites. Lol!
Question – The cupcake cracked on the top. What usually causes the cracks?
Hmmm… I guess it depends on the type of flour? Sorry, I really don’t know enough about the science of baking. I bet google knows, though lol :).
Katie…do you have any whole cake recipes? I’m lookin’ around for something diabetic-friendly to make for my grandfather’s birthday, and of course I thought of your blog. I may have to take this and multiply it by 12 and give it a try lol.
Hmmm… I have a chocolate cake recipe, but it does have sugar. What about the Chocolate Bar Pie recipe if you use sugar-free chocolate chips or a melted chocolate bar? (I’ve seen xylitol sweetened ones at the store.) Another commenter just said she made the muffins into twelve, but once again she used sugar: https://lett-trim.today/2011/08/28/single-serving-blueberry-muffin/comment-page-1/#comment-357510%3C/a%3E%3C/p%3E
My pumpkin cream cheese bars or ultimate fudge brownies can be made with xylitol. Oh, and the chocolate-strawberry truffle pie has no added sugar. (I don’t know much about diabetic-friendly, so I’m not sure how much fruit sugar would be ok. But all of the recipes I mentioned are free of the white stuff, at least.)
Is there any way to make this into a cake? My little boy’s birthday is coming up and this would be perfect for his “Art” themed birthday if I could get it to work as a cake. Help, Please!
Sorry, I really don’t know because I’ve never tried it! Sorry I can’t be more helpful!
What does the T stand for? And I am NOT referring to the movie rating, FYI. And, I was trying your mint chocolate chip ice cream, and it had turned into a hard, green, ice stone. Any advice?
T is tablespoon.
I’m not sure what you mean about the ice stone… Vita-Mix ice cream tastes best right after you make it, but if for some reason you want to make it and then not eat right away, you can always thaw it from the freezer.
Katie, I have to thank you so much for this recipe! My mom’s birthday was 2 weeks ago and I decided to whip up one of your single-serve cakes for her. I iced it with Nutella (since she loves Nutella and isn’t vegan) and made a cake topper out of clay for it, and she loved it! I can’t say enough good things about your blog. Here are a couple pictures:
http://picasaweb.google.com/107115571779598948190/MiscellaneousPhotos61112#5752825341198758482
http://picasaweb.google.com/107115571779598948190/MiscellaneousPhotos61112#5752825392906483490
Thanks again!
Olivia
Oops, bad link… This one works 🙂
http://picasaweb.google.com/107115571779598948190/MomSBirthdayJune22012?authkey=Gv1sRgCJaDxvC3jMCVFQ#
Aw Olivia, I love the photos! Happy birthday to your mom!!
Katie, you save me again. This cupcake sure hit the spot tonight! And I didn’t end up with 30 of them to solve a craving. 🙂
Being non-vegan, I used applesauce and half-and-half (I wanted a bit of richness, but I hate the taste of oil in cake!). I also used CHOCOLATE sprinkles! Mixed it and microwaved it in a silicone bowl for about 1:15. I topped it with a bit of raspberry preserves. Mmmm delicious!
In the last few years, on baking blogs especially, I’ve noticed a trend in the way people are using the word “substitute,” and it has really confused me at times. I would normally say “substitute A for B,” meaning don’t use B; use A instead. But people now say “substitute A with B,” meaning (I infer from the context) that A is going away, and they’re using B instead. I think it’s more grammatical in those cases to say “replace A with B.” Using “with” instead of “for” with the word “substitute” creates a logical tangle–in my mind, at least.
So, when I read your sentence: “Also, if you’ve never done fat-free baking: subbing all the oil in a recipe for applesauce will give you a gummier result,” I was left scratching my head, because you essentially said “substituting oil for applesauce will give you a gummier result,” yet you began the sentence with a reference to fat-free baking, and I’m pretty sure that it’s applesauce, not oil, that makes baked goods “gummier.” =)
Perhaps I’m the only person in the world who is confused by this change in usage, but in the quest for excellent writing (as yours normally is), I hope you’ll consider my suggestion to stick to the (apparently) old-fashioned ways of using “substitute” and “replace.” As I said, I know it’s a trend, but I don’t think it’s a helpful one!
Made this today. It was great! I was wary about using applesauce but I didn’t have Any oil so i kinda had to. It was delicious and you could barely taste the Apple! I did mine in the microwave. Took about 1 minute and 20 seconds. Perfect! Definitely satisfied my sweet tooth! Thanks for this great recipe!
I didn’t know where to send you an email so I just decided to send one here.. I just wanted to say I LOVE your site sooo much! I am very much into health and I want to be a nutritionist and build my own health empire ( I am 16 still so I am starting now..) In my free time I just go on this site and get so excited to try your recipes out! Thank you!
Just wanted to let you know that these can very easily be made into mini donuts. I made them that way this morning and they were delish!