I live alone and honestly, I wouldn’t change it for the world. I can walk around with no pants. I can leave dishes in the sink for more than 2 hours without feeling like a scuzball. I can watch whatever the heck I want on Netflix without judgment. When I have to pee, I don’t have to wait to use one of my two bathrooms. It’s really amazing.
However – the biggest drawback of flying solo is cooking. I have become Grub Hub’s number one customer because honestly, I don’t know how to cook for one person. I’m also really freaking quirky and I don’t like leftovers.
If I’m craving cupcakes, I pull out a cake mix, bake a dozen, and then eat “only one” which turns into “just one more” while sitting on my bed, watching Grey’s Anatomy without pants on. Before I know it, I have sticky hands, sticky sheets, and so many regrets.
And this is precisely how I’ll likely be diagnosed with diabetes sometime in the near future. I seriously don’t know how my recent bloodwork didn’t come back with “LOL KATIE STOP IT RIGHT NOW” on it.
The thing is, there’s no one to tell me to stop eating the cupcakes. I could hide them from myself, but I don’t know if you know this, but I’m going to know where I hid them… every. single. time.
I lack willpower. BUT I WANT MY CUPCAKES.
So. I hacked the system, guys. Seriously, I’m about to drop some knowledge on you like no other. Are you freaking ready?
Here’s how to bake just one or two cupcakes. From a box.
*Cue angels singing.
(PS: I can’t even take credit for this, I found it here – but I adjusted it a bit.)
These ingredients are per cupcake that you want to make. I always recommend making 2 but hey, do you.
- 4 tbsp. of Cake Mix
Note: I’ve tried this with Duncan Hines and Pillsbury cake mixes. I haven’t tried it with any other brand yet. I know the volume of cake mixes are different, so mileage may vary. Duncan Hines probably worked the best, IMO, but the Pillsbury was just fine.
- 1 tbsp. egg whites
(you can also use Egg Beaters to make things easier or just beat an egg nice and proper and use 1 tbsp of egg.)
- 2 tsp of oil of your choice*. I keep Canola in house. I haven’t tried with olive oil. I’d avoid vegetable oil just because it’s so gross for you.
*I know nothing about baking, so I’m sure some oils won’t work.
- 3 1/2 tsp. of water
-Preheat your oven to 350 degrees.
-Combine wet ingredients (egg whites, oil, water) and whisk for about 1 minute until blended. If using egg whites, mix until fluffy little bubbles start to form. Then, add wet ingredients to your cake mix and blend by hand (well, with a whisk), and then continue to mix for another minute or so.
-You do need to eye this up a bit. I have had batches when I’ve noticed the cupcake batter is a little thin, so I’ll add some more cake mix about a tablespoon at a time. I’ve never had to add more than 2 or 3 extra tbsp. Go with your gut on this.
-Pour your cupcake-y goodness into a cupcake/muffin pan – cupcake liner optional, but recommended.
-Bake for 12-14 minutes – until a toothpick stuck in comes out clean
-Remove, Cool, Frost, Decorate. Eat the “Whole pan” without feeling even an ounce of guilt.
I personally like to pretend I’m on cake boss when I decorate my cupcakes by throwing some icing into a ziplock bag, sealing it, pressing the icing down to one of the corners, cutting a hole in that corner, and using the ziplock as an icing piping bag.
- I truly believe the secret is in mixing the wet ingredients separately and then adding to the dry ingredients.
- Also, making sure when you blend the ingredients together that you do so for at least a minute to 70 seconds.
- Nutella makes an amazing icing. So does cookie butter. So does Cool Whip. So does whipped cream.
And that’s it, you guys. Go forth and eat your little cupcake loving hearts out.