One bowl, gluten free single serve cupcake made two ways – one plain vanilla and one coconut vanilla

Is it just me or are single serve cupcake recipes both a blessing and a curse? On the one hand they’re perfect because you’re not left with a dozen cupcakes/cookies just begging to be eaten.

On the other hand knowing that I can make two cupcakes at a time   is also my excuse to make a cupcake or two more often than I should admit. So yeah. Blessing + curse.

But I’m not going to care about that right now because tomorrow is my birthday and cake is 100% necessary! You feel me? And sprinkles! Gotta have sprinkles.

If I’m being totally honest this past year has been really difficult at times. I’ve spent a lot of time on my own doing the whole entrepreneurial thing and I’ve become more and more familiar with those nagging voices of doubt in my head reminding me of all my faults and failures – my photography isn’t good enough, my writing sucks, I’m out of shape, I don’t have many friends, etc. Brains can be real jerks sometimes, am I right?

I’m also extremely grateful for so many things that I got to experience/accomplish this last year. I did a lot of unexpected travel last year to Holland, Ireland, and back home to Arizona for Thanksgiving.

I’ve also been working on this little blog here for a year now this month. I love looking back at old posts and photos and seeing how far things have come and improved. I also find myself with a big fat grin on my face whenever I receive and email or a comment from anybody who’s found something I’ve shared helpful or useful in someway.

As challenging as this last year has been I’m so grateful for every minute of it because I feel like I’ve got at least a teensy bit more clarity about my dreams and goals moving forward. I’ve gotten too comfortable with staying comfortable. I haven’t pushed my boundaries any more than absolutely necessary and I’d like to step out of my comfort zone more often.

Thankfully I’m working on getting my English license sometime soon. I’ve been putting off driving lessons for ages now but I’m finally getting that taken care of. I’m sooo looking forward to having that extra little bit of independence that driving gives me. I didn’t realize how much I missed driving until I was back in Arizona driving around in my little old lady car that I gave to my parents after I moved here.

And finally I’m hoping to do more travel this year as well. Travel can be pretty tricky with the whole gluten cross contamination thing, but hopefully we’ll figure something out. If you have any suggestions/tips please let me know!

Now to the cupcakes! The plain vanilla cupcake is actually a recipe I found on How Sweet Eats. I just swapped her recipe with a gluten free flour mix and it worked like a charm. I was happy with that little cupcake, but I really wanted to come up with a dairy free option for my dairy free friends out there which is why I came up with a vanilla and coconut cupcake that uses coconut butter and coconut sugar in place of regular butter and sugar. Obsessed.

Just a few tips before you start…. I say single serve but these recipes actually make for two regular sized cupcakes or 3-4 mini cupcakes. If you’re making the regular plain vanilla cupcakes feel free to use paper liners because those ones come off easily. If however you’re going for the coconut vanilla version (highly recommended) you’ll want to either use silicone cupcake molds or grease the pan really well for easy release.

It’s as easy as that – just one bowl, and handful of ingredients, and about 20 minutes start to finish!

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Recipe

Single Serve Vanilla Cupcake - Two ways

Yield: 2 cupcakes Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes

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One bowl, gluten free single serve cupcake made two ways - one plain vanilla and one coconut vanilla

Ingredients

Plain Vanilla

• 1 egg white
• 2 tablespoons sugar
• 2 tablespoons butter, melted
• 1 teaspoon vanilla
• 1/4 cup | 35 grams gluten free AP flour*
• 1/4 teaspoon baking powder
• pinch of salt
• 1 1/2 tablespoons milk of your choice

Vanilla Buttercream

• 1 tablespoon softened butter
• 4 tablespoons organic powdered sugar
• small splash of vanilla
• small splash of milk of your choice

Coconut Vanilla Cupcake

• 1 egg
• 2 tablespoons coconut sugar
• 2 tablespoons coconut butter, melted
• 1 teaspoon vanilla
• 1/4 cup gluten free AP flour*
• 1/4 teaspoon of baking powder
• pinch of salt
• 1 1/2 tablespoons dairy free milk of your choice

Coconut Vanilla Buttercream

• 1 tablespoon melted coconut butter
• 4 tablespoons organic powdered sugar
• small splash of vanilla
• small splash of milk of your choice

Need help converting to weights? Check out my cups to grams Conversion Guide.

Instructions

Plain Vanilla Cupcakes

1. Preheat oven to 350 degrees. Line a muffin pan with 2 liners.
2. In a bowl, add egg white and sugar and whisk until combined. Add in the vanilla and melted butter and stir until mixed. Next add the flour, baking powder and salt and stir until smooth. Stir in milk. Divide batter equally between the 2 cupcake liners.
3. Bake at 350 for 10-12 minutes, or until cake is set. Let cool completely, then frost as desired.

Vanilla Buttercream

1. In a small bowl add all of the butter and whip until creamy. Then add the powdered sugar in one tablespoon at a time until incorporated. Add the vanilla and the milk and stir. If the frosting is too thick add a little more milk until you get the right consistency. Once the cupcakes have cooled frost as desired.

Coconut Vanilla Cupcakes

1. Preheat oven to 350 degrees. Line a muffin pan with 2 liners.
2. In a bowl, add the egg and sugar and whisk until combined. Add in the vanilla and melted coconut butter and stir until mixed. Next add the flour, baking powder and salt and stir until smooth. Stir in milk. Divide batter equally between the 2 cupcake liners.
3. Bake at 350 for 10-12 minutes, or until cake is set. Let cool completely, then frost as desired.

Coconut Buttercream Frosting

1. In a small pan melt the coconut butter. Add the powdered sugar, vanilla, and milk and stir on a very low heat until you have a thick, smooth frosting. Remove the pan from the heat and allow it to cool before frosting.

Notes

If the flour doesn't already have xanthan gum add 1/8 teaspoons xanthan gum or psyllium husk

 

 

Nutrition Information

Yield: 2

Serving Size:

g Calories: 331Saturated Fat: 4gCholesterol: 81mgSodium: 78mgCarbohydrates: 43gFiber: 5gSugar: 26gProtein: 5g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© A Saucy Kitchen, Sarah Nevins

Course: Gluten Free Snacks Cuisine: Gluten Free