First things first, I spent all of yesterday afternoon watching Mockingjay. I had heard pretty horrible things about it and perhaps my standards are low because I watch 3 movies a year but I kind of loved it. Like, I read the books several times so I knew what was happening but I was on the edge of my
seat bed for most of it.
Also, yes, I am a sucker. I bought it on digital because I had to watch it RIGHT THEN and then I’ll buy it again when it comes out on DVD. Even though I’ll probably never watch it again.
This is how I work.
Anyway, today is not about me wasting money. Today is about a cookbook that I’d like to give away!
The cookbook is filled with classic and not-so-classic recipes that have been scaled down to only serve 2 (or sometimes 4) people. Like, this cupcake recipe? Only makes 4 cupcakes! Which means I had one for me and all 3 kids and there were none left to call my name while I watched my money-waster movie.
I think it’s a genius idea and I really wish someone had pointed me in the direction of small batch desserts when I went through that mug cake phase last year. Because those things are awful.
I have a long list of things I want to make from Dessert for Two and I started with these Red Velvet Cupcakes because, well, it’s always a good time for a cupcake. They turned out delicious and like I mentioned, I really loved that there was just enough for me and the kids without having extras to deal with.
To enter to win, use the Rafflecopter widget below.
Make sure you follow me around the internet!
- 1/4 cup canola oil
- 1/4 cup sugar
- 2 tablespoons buttermilk
- 1 egg white
- 1 teaspoon red food coloring
- 1/4 teaspoon vanilla
- 1/8 teaspoon white vinegar
- 1/3 cup + 1 tablespoon flour
- 2 teaspoons cocoa powder
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- optional: 1/4 cup mini chocolate chips
- 3 ounces cream cheese softened
- 2 tablespoons butter softened
- 6 tablespoons powdered sugar
- 1 teaspoon buttermilk
- 1/4 teaspoon vanilla
Preheat oven to 350F. Line the 4 corners of a muffin tin with paper liners.
In a mixing bowl, use an electric mixer to beat together canola oil, sugar, buttermilk, egg white, red food coloring, vanilla, and vinegar.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients and beat until just combined. Fold in the mini chocolate chips, if using.
Divide the batter into the 4 prepared muffin cups. Bake 20 - 22 minutes or until a toothpick inserted into the center comes out clean. Transfer to a wire rack to cool completely before frosting.
To make the frosting, beat together all ingredients until no lumps remain.
I was not compensated for this post. Both copies of the cookbook were purchased by me.