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.
I love it! A single cupcake…brilliant (portion control-solved!)
Looks lovely. A flavor I dream of is white chocolate carmel…never had one like that.
Not a big fan of negative thoughts AT ALL (who is) but Yoga,Baking, working with my amazing clients, and my passions and friends/family all are a great distraction for me and most importantly…our doggies! 🙂
Doggies!! The ultimate anti-negative-thoughts. I swear, you cannot be sad and look into my dog Henry’s eyes at the same time. It just isn’t possible!
I’m pretty sure you’re the only person I’ve ever seen use the phrase “heaping 1/16th tsp salt”. That totally cracked me up.
I’m more of a muffin girl myself, but I’ve finally figured out that when I get that craving (often!) I can just make up a batch and grab out 3 or 4 for me and The Man, and send the rest of them with my daughter to her sitter, where she and her friends demolish them at breakfast.
Hahahaha I like to be EXACT with measurements for those things I bother to measure at all. In this case, I found that 1/16th was not enough, but I thought 1/8th would be too much. What’s a girl to do? 😉
I need to make a gingerbread cupcake stat! Hmm…maybe even pumpkin gingerbread?! 🙂 I’m also pretty intrigued by the cotton candy version mentioned before, lol.
Thanks for this wonderful idea- I’m making a mini vanilla raspberry cupcake right now!
I love the idea of the single serving cupcake(: Sometimes, regular cupcakes are just too small! I just bought a bigger cupcake pan, so I should make this(: Thanks for the recipe!
I was wandering through HEAB’s blog, and found her lonely-muffin post, which directed me here!
I tried this with olive oil and a tiny bit of cut up lemon rind (a la lemon-olive oil cake), and it was exactly what I needed! I made it in the microwave.
Most olive oil cakes use at least a cup of oil, and not only is my olive oil a bit on the pricey side, but also an entire cake is wayyy too much. This was much faster than making a whole cake, a lot cleaner, and overall superior.
I’ll make real cakes when I’m having a party, the rest of the time I’m going to stick to this.
Oh wow, thank you so much for sharing your awesome idea! I’ve actually never had olive oil cake, but I’ve heard of it and wondered if I should try it. Now, after reading your simple recipe for one, I’m going to have to make it!! 🙂
So I eat about two of these yummy things a day. It would probably make more sense to just make a whole batch, but I like them fresh out of the oven! I usually make mine into single-whole-wheat-blueberry-muffins. They’re great! =)
Sooo glad you like them! I completely agree about the fresh-outta-the-oven thing :).
Oh man, these things are genius!
Just what I need for a little mid-study snack 🙂
Thank you!
Will this work for either coconut flour or almond flour??
I’ve not tried it, but I do know that you’re not supposed to sub ALL coconut flour for a recipe. Maybe try it with 1/4 coconut flour and the rest something like spelt or regular wheat flour. And let me know how your experiments turn out, because I just bought coconut flour for the first time! 🙂
I subbed 1/2 oat flour and it came out perfectly! I also ran 30g Fiber One Original cereal through my little grinder and used that to make a bran muffin and it worked very well, too. I added raisins and some brown sugar to that one – it was dense but delish. Not sure if this helps you, but thought it was appropriate to the non-wheat flour question 🙂
Woah cool! Vegan bran muffin for one! Seriously, Lindsey, you have some awesome ideas :). Now I want to try bran flakes in my magic bullet and make a bran muffin a la Lindsey!
I bet it would have a nice texture if you left a few of the flakes whole and sprinkled them on the top before baking. Like a yummy little crunchy topping!
Today my daughter Annika and I made our second “batch” of single lady cupcakes. We found out in December that Annika is allergic to milk and eggs, so this recipe is an absolute God send!! Today’s flavors are: chocolate chips + peanut butter, “red velvet” (just added a little red food coloring and some vanilla extract), banana + pumpkin pie spice, cinnamon + maple flavoring, oatmeal + strawberry preserves and oatmeal + chocolate chips. They are all fabulous!! Thanks so much for this fantastic recipe 🙂
Wow, red velvet?! That sounds so incredible. I don’t think I’d ever heard of a red velvet cookie before. You’re so creative. 🙂 And now I wanna try it!
It was really a “Pinkalicious” cupcake. Have you seen that book? Flip through it next time you are at Target – very cute. Anyway – when you have a 5 year old daughter, all things pink automatically get the seal of approval. I even got her to eat cauliflower soup once – because I used a purple cauliflower which came out pink once it was simmered and pureed!
I haven’t seen the book, but I definitely will look for it. And maybe I am still a 5-year-old too… because every single time I see purple cauliflower at the store, I jump up and down and *have* to buy it!
Just tried the lemon today! What a brilliant idea. I didn’t have a muffin tin so I just put it in a metal 1/2 cup measuring cup and it worked quite well. I say some recipes for different single lady icings! I really need to replicate buttercream icing somehow. Let me know if you have any ideas 🙂
Hmmm, just mix a little sugar with vegan butter? Or tofu? My favorite is to blend a little silken tofu with vanilla extract and tofutti cream cheese for healthier cream cheese icing: https://lett-trim.today/2009/05/26/cheesecake-mousse-yeah-you-read-that-right/%3C/a%3E%3C/p%3E
I had been meaning to try a single-lady cupcake for a while. I made one today (microwave version), and it turned out awesome! I scared my husband when I shrieked as I pulled the cupcake from the microwave (I put the batter in a paper baking cup and placed it inside of a ceramic mug). I was just so excited that I had ‘baked’ a cupcake in the microwave!
I tried them today (just the “normal” flavour) but instead of the 1 T of oil or whatever I used 1 T of agave nectar! (http://en.wikipedia.org/wiki/Agave_nectar) I didn’t use any additional sweetener as it was sweet enough. Turned out fantastic! Thank god I made two 😉
Not sure if agave nectar is part of a vegan diet so not sure if you can use it or you can get it over there (because I am in Germany) but if so, you should give it a try! 🙂
Oh yes, agave is definitely vegan :). So glad you liked them! 🙂
dear! i made this today!
but swapping the flour with 2T peanut flour and 1T all purpose flour.
this recipe simply genius!!! 😀 its so easy and most important is i LOVE the flexure! (flavour and texture ;))
haha. i post it up in my blog and link that to you! 😀 hhee
here -> http://m3foodpassion.tumblr.com/post/3761163202/back
love the recipe! thankiiiee ;D
I made a few of these today and they were great! I made one following this recipe exactly, with almond milk, melted smart balance and a tablespoon of sugar, and that one was definitely my friend and I’s favorite! We also made one with a teaspoon of cocoa powder, which was pretty good, and one with a little molasses, a teaspoon of cinnamon, and a tablespoon of oats. That one had a much more muffiny, dense texture, and was less sweet. These are so great! Thank you so much CCK! I think the next time I make one I’ll sprinkle it with cinnamon and brown sugar on the top, so good and it makes your kitchen smell amazing! 🙂
Aw Rosalind, thanks so much for your sweet comment. I’m so excited you made them, and your variations sound delicious! 🙂
Katie, these are PERFECT for a student who has one week left in her house and only pantry basics. 🙂
B