Above, a single lady with Reeses Pieces Chocolate Frosting.
Single Lady Cupcake
(makes a single serving cupcake)
- 3 tbsp flour (30g) (See directions for flour notes)
- heaping 1/16th tsp salt
- 1 tbsp applesauce, oil, pre-melted margarine (such as Earth Balance or Smart Balance Light), or a combination
- 1 tbsp plus 1 tsp liquid (milk of choice or water)
- 1/4 tsp vanilla extract
- 1/4 tsp baking powder
- Sweetener (I hate giving specific amounts, since tastebuds are so different. For normal tastebuds, 1 to 1 and 1/2 tbsp of sugar, or 1 to 1 1/2 packets of stevia should be about right. If you use liquid sweetener, cut back a tiny bit 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 in the microwave, in a greased mug or ramekin. (Microwave times will vary, depending on the flour you use and the strength of your microwave.
Notes on flour: If you use whole-wheat pastry or spelt flour for cupcakes, you’ll get a denser (more muffin-like) cake. Still delicious! White flour and Bob’s gluten-free also work. I wouldn’t recommend plain whole-wheat flour. (Also, be warned if you’ve never done fat-free baking: subbing all the oil in a recipe for applesauce will give you a gummier result. Once again, still delicious, but much denser than your traditional cupcake with oil.)
Nutrition Info:
- Calories: 110
- Fat: 0.5 g
- Protein: 4 g
- Carbohydrates: 23 g
- Fiber: 4 g
- ww points (new system): 3
(Add 100 calories if you use the tbsp of oil as opposed to the applesauce version.)
Above, with cinnamon and my Healthy Cream Cheese Frosting.
So basically, the cupcake became a Cinnamon Roll Cupcake. I have many more ideas for future cupcakes. It’s really fun dealing with one at a time. They’re so quick to make that you can measure ingredients in separate bowls and add different mix-ins to each bowl. One chocolate-chip cupcake, one pumpkin, one carrot cake… you get the idea.
To distract my angry/sad/stressed self, I usually read vegan/feminist blogs, because they make me happy. Especially positive blogs, like yours or OhSheGlows.
As for my cupcake dreams, that Cookie Dough one sounds heavenly. I’d also love an Oreo cupcake or Pumpkin/Cream Cheese cupcake.
Aww wow, thank you so much for your SUPER-kind words. Your comment really made me smile… and crave oreo cupcakes!
I had an amazing oreo cupcake from a vegan bakery in Austin, once (called Dhaba Joy). They had vegan soft-serve too! Unfortunately, I think they went out of business :(.
Yum! Oh my gosh this looks heavenly, especially with the cheesecake mousse, which I’ve made before on your carrot cake cupcakes. I think, in fact, I’ll make a carrot cake single lady cupcake because it’s been a while since I’ve had that addictive cheesecake mousse :).
I love the name too. So cute! You’re adorable, Katie. I love checking your blog every day. It really is a bright spot in this world of pessimism. 🙂
When I start thinking of negative thoughts I do my best to immediately counter them with positive ones — or I distract myself. I do something that I’m “good” at to make myself feel better: silly things like folding the laundry or doing the dishes. I can look at something I accomplished just then and it makes me feel a bit better 🙂
Definitely make the pumpkin choco chip muffin!!! Do it!
Well, if you insist…
*Runs off to kitchen* 🙂 🙂
Super gorgeous cupcake, girl! I like your thinking :).
Oh you are truly amazing, Katie! I’m a single baker as well, and I always say my kitchen owns my heart 😉 We’re awesome!! Can’t wait to make this for dessert.
i started doing single-serving cupcakes, brownies, muffins a while ago–they are so great! keeps you from eating the entire pan!
Hey pretty lady! I’m sending you an email, so if–by tomorrow–you don’t get it, check your spam box (where a lot of my emails sadly tend to go!).
Cute! I like the appliques too. I am wondering though, why YOU wouldn’t put just a smidge of oil in them? Polyunsat are great! Just curious…..I notice lots of your recipes don’t include fats. They are so essential 🙂
Really? I feel like most things she makes include nuts or nut butters! Lots of healthy fats. I actually have to lighten up her recipes since I’m not natural blessed with thinness. Heh.
I think the icing on this bad boy totally = healthy fats. 😉
Maybe Katie is like a lot of us and doesn’t favor using oils – preferring to get fats from whole food sources? I’m just guessing here. Don’t quote me.
Hi anonymous,
I actually wrote more about this here:
https://lett-trim.today/2010/05/06/the-olive-oil-crisis/%3C/a%3E%3C/p%3E
If you’ve been reading my blog for a while, you know that I definitely agree that fats are great; I even did a whole “Hug a Fat” month!
hey no i’m a biologist 😉 but maybe i can forgive you since you have that fab cupcake! i wonder if coconut flour would work as i’m gluten free. hmmmm of to experiment. i think i’d make a carrot cake one with fresh shredded and carrot and ginger mmm
The cupcake recipe sounds amazing, such a clever idea as well! Definitely bookmarked it to make soon. I like your idea of a chocolate chip cookie dough cupcake. 🙂
Oooo cinnamon rolls!!! I made a cupcake business once…I named it Cutie Cakes by Alex. They were actually vegan cupcakes, too!! I never tried one, though, because they all had sugar in them!!! I was told they were extremely yummy, though 😉
Aww I would’ve bought one! Or two… or three ;).
Haha! Well if you ever decide to make your own cupcake business, I have a business card you can use! I designed it with the help of my mom (she’s a graphic designer). All we’d have to do is change the name from Alex to Katie!