I happened upon this perfect recipe awhile back over at How Sweet It Is. If you have ever had a craving for a cake, but either didn’t want to make a whole cake or didn’t want to eat a whole cake because you just made it, then THIS is for you!!! I converted this recipe to a Gluten Free & Dairy Free Version so I could enjoy them and I was pleasantly surprised at how delicious they came out. This is yet another sweet tooth craving conquered, without the guilt and regret for eating an entire batch of anything I make.
Just 2 Cupcakes
- 1 egg white
- 2 Tbsp Sugar
- 2 Tbsp Butter*, melted
- 1 Tsp Vanilla
- 1/4 Cup All-Purpose GF Flour Blend
- 1/4 Tsp (heaping) Baking Powder
- A Pinch of Salt
- 1 1/2 Tbsp Almond Milk (any non-dairy milk will work too)
(Click the links to see some of my go-to store bought items. You can make your own All-Purpose GF Flour Blend and coconut butter, as well as just use regular butter if you don’t have a problem with Dairy).
Preheat oven to 350 F and pop in 2 Cupcake Liners into your cupcake pan.
In a bowl, add egg white and sugar and whisk until combined. Add vanilla and melted butter and stir until mixed. Add flour, baking powder, and salt and stir until smooth. Stir in milk. Divide batter equally between 2 cupcake liners.
Bake 12-15 minutes or until inserted toothpick comes out clean.
Let cool Completely, add Frosting, and ENJOY!
**To make it more healthy, my favorite way to eat these are to top them with fresh berries and a drizzle of honey
***For an extra bonus…Try adding Cinnamon, Lemon or Lime Zest, Diced Fruit(fresh or dried), or Chocolate Chips to the cake batter. You can make 2 different cupcakes depending on the likes of who is eating them. The possibilities are Endless!!! I even double the recipe and can squeeze out 5 cupcakes for the whole family. They never turn down a sweet treat! 🙂