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 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
Could I ask what one ‘T’ is? So confused!
Oh sorry about that! A “T” is a tablespoon. 🙂
Just made this for the first time… full disclosure: I doubled the recipe to make two. 🙂 I just pictured them being too delicious to eat only one – and I was right! Except it’s surprising how filling these are for so few calories!
🙂 🙂 I’m so honored you tried them!
I love you Katie! I’m forever trying to quarter recipes and I almost never get the results I want. This is SO Very Perfect. Thank you.
Katie this cupcake is delicious!!! I just made 2 for me and my son and we both loved it! I made them plain with coconut oil and 1/2 spelt flour and 1/2 oat flour. Added chocolate chips and they were p-e-r-f-e-c-t. Will be making these many times around here! Thanks for sharing the recipe!!
Ana
Aw thank YOu for trying it… and for leaving such a sweet comment!
You are so creative! I love just making one! I am putting this on my post fitness competition treat list. I want to be able to enjoy sweets but not to the point where I make myself sick!
I am your newest follower! 🙂
Your comment just put a BIG smile on my face!! 🙂 🙂
Question: Where did you get your mini cupcake pan? I saw it on another post where you baked three i think?
I *think* I found it at Bed, Bath, Beyond, but I’m not really sure, because I’ve had it for a few years… it might’ve been Tom Thumb (the grocery store) or Crate-n-Barrel.
I am so happy to discover your single lady desserts! As someone who struggles with compulsive overeating, make a whole batch of cupcakes is a dangerous undertaking. I can’t wait to try this out!