Do ever crave cake or cupcakes but don't need a dozen? That's where small batch baking comes in. Turning to my favorite site, dessertfortwo.com and the Small Batch Vanilla Cupcakes recipe of 4 cupcakes - perfect!
The recipe is quick, 30 minutes total time. The cupcakes whip up by hand without a mixer, just a handy whisk. Bonus you don't have to wait for room temperature butter - at least for the cupcakes. You still need it for the vanilla frosting. The frosting includes heavy cream to make it fluffy. If you don't have heavy cream, you can use milk, I recommend whole milk.
I didn't do a good job of dividing up the batter and my cupcakes domed. But frosting can fix everything. Note: the picture is missing the 4th cupcake - I taste-tested it.
Make sure to use PURE Vanilla Extract not imitation! I used Nielsen-Massy Pure Vanilla Extract
Equipment Used:
Chef Christina Lane suggests the Wilton Recipe Right Non-Stick 6-Cup Standard Muffin Pan, Set of 2. She discusses light metal vs dark metal baking as well (spoiler: she prefers light metal). I picked them up to avoid having to pull out my 12-cup muffin pan every time.
