I have been severely lacking in the Valentine’s Day treats for you. I had really good intentions, life just got in the way. That and a recipe turning into a total fail. Don’t ask, I have still not recovered from the disappointment, I had high hopes! I did bring cupcakes though. And the recipe makes just 2 cute little cupcakes. Perfect to share with your Valentine. If you have kids, hide the cupcakes until after they are in bed, and then break them out to share with the hubby! I love any recipe that allows me to bake something yummy, and then not feel guilty about eating the whole batch 🙂 I frosted mine with a small batch of Almond Butter Cream, but you could use whatever flavor you wanted.
For my high altitude friends you know how hard cake is. I must toot my horn just a little, because this was my first attempt and it worked!! Here are the general guidelines to follow when baking at high altitude. I use this for cookies, muffins, cake, blondies, and pancakes. I have yet to master brownies, but these adjustments lead to a cakey brownie, and that is just not my thing. So I will keep trying with those. Yeast breads I do not make any changes to.
Flour – Increase by 1 Tbls per cup called for in the recipe
Sugar – Decrease by 1 tsp per cup called for in the recipe
Liquid – Increase by 1 whole egg, or 1/4 cup of additional liquid listed in the recipe (i.e. milk or water)
Leavening Agent – Decrease by 1/8 tsp per tsp called for in the recipe
Increase baking temp by 25 degrees.
These adjustments work in most recipes I have tried. I had to scale them back for these cupcakes obviously because of the small quantity of ingredients, but in general these have worked.
Cupcakes for Two
From How Sweet It Is
1 egg white
2 Tbls sugar
2 Tbls butter, melted
1 tsp vanilla
1/4 cup flour
1/4 tsp baking powder
pinch of salt
1 1/2 tablespoons milk
Preheat oven to 350 degrees. Line a muffin tin with 2 liners.
Whisk together egg white and sugar. Add vanilla and the melted butter. Stir until well combined. Add flour, baking powder and salt. Stir until smooth. Stir in the milk. Pour into liners. Bake at 350 degrees for 15 minutes (keep an eye on them).
Cool completely and frost with whatever flavor you desire. I used an Almond Butter Cream.