Quick & Easy Cupcakes for Two
Do you find yourself in the baking aisle while shopping? Maybe spending a moment browsing over all the different boxed cakes and frostings, thinking how nice it would be to just throw together a sweet treat without the hassle of making it from scratch. It’s quick and easy, which makes it a great alternative. I would much prefer to whip up a batch of cupcakes when I am exhausted after a long day.
The dilemma? There’s only two of you at home, or NO WAY you will eat 24 cupcakes or a whole cake that this one box offers! Well, my friend, you are not alone. It is just my boyfriend and me at home. Of course, we both enjoy cookies and cakes… I mean, who doesn’t?
I’ve attempted making just the whole batch from the cake box. Rather it was a mountain of cupcakes or a double layer cake, it is impossible for the two of us to consume it all. We nearly waste over half the box. The solution? Divide your dry mix so you can make multiple batches from one box whenever you want without waste!
Steps For a Small Batch of Cupcakes
I find it best to separate the dry mix by the number of eggs it requires. So, if it recommends two for a cake, then just half the dry mix. Though, when it comes to brownie mix, it would be your preference rather you like fudgy or cake-like brownies. Most cakes require three eggs, which is perfect for us. This makes about 7 cupcakes (though, I make 6 slightly larger cupcakes because it is easier with having a 6-spot muffin pan).
I am currently making strawberry cupcakes, per Josh’s request. This recipe calls for 3 eggs, in which I divided the recipe by three. For a quick reference on the portions:
3/4 cup cake mix (a third of the dry cake mix)
1/3 cup water
2 Tbsp. oil
Combine the cake mix, water and oil together as the directions suggest. Mix for two minutes on medium speed.
(Optional) I also added a few fresh, extra ripe strawberries that I had in the fridge. Dice the strawberries into small pieces and lightly dust with flour. This step will help them from sinking in the batter. Add strawberries to cake batter and fold until well incorporated.
Pour batter into a muffin pan with cupcake liners. For 6 cupcakes, you will use roughly 2 heaping tablespoons per cupcake.
Bake for 17 minutes at 350 degrees.
After removing from the oven and allowing to cool, frost a few and enjoy!
We will not eat all 6 cupcakes in one sitting. The remainder I leave unfrosted and store in an airtight container. Because I added fresh strawberries, it’s best to consume them by the following day. Otherwise, they can store for two days.
So, what to do with your remaining cake mix? I just put the 2/3 of dry mix remaining into a freezer bag, labeled with the date and put it back into the cake box.
TIP For any remaining frosting, just toss it in a quart size freezer bag and store in the freezer with an open date. It should last up to three months. Or as the container will usually suggest, you can store the frosting in the refrigerator for up to two weeks after opening.
Do you have tips or food saving hacks for minimizing waste? Share your knowledge in the comments below!