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Recipe: Small Batch Cupcakes

Small Batch Cupcakes (made in the toaster oven!) by

As one-half of a two person household, I’m always looking for ways to not make giant amounts of food that will either go bad or result in us feeling like we have to eat way too much. Cupcakes are delicious, but two people do not need 24 of them!

Since I’ve mastered making two chocolate chip cookies from scratch in the toaster oven, why not try cupcakes? I used cake mix, instead of baking them from scratch, to avoid turning six cupcakes into a big measuring, multi-bowl mess.¬†I figured if I’m only going to end up with six instead of 24 at the end, the process should be about one-fourth of the usual difficulty, right? ūüėČ

I forgot to take photos of them when they come out of the oven, so here’s the best I can do for the look of the actual cake until I bake them again:

Small Batch Cupcakes (made in the toaster oven!) by


Now go make your own…

Small Batch Cupcakes

  • Servings: 6
  • Difficulty: easy
  • Print

This recipe makes six cupcakes using part of a box of cake mix and homemade buttercream. They can be baked in a toaster oven for maximum simplicity.


For the cakes:

  • 1 cup cake mix
  • 3 tablespoons butter (softened) or oil
  • 1/3 cup water
  • 1 egg

For the frosting:

  • 1/2 cup unsalted butter, softened
  • 1 3/4 cup confectioners’ sugar
  • milk
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt


  1. Preheat oven to 350 degrees (F).
  2. Combine all ingredients and beat on medium (or by hand) for 2 minutes.
  3. Divide batter into 6 sections of your greased muffin tin.
  4. Bake at 350F for about 14 minutes, or until golden and springy (or a toothpick comes out clean).
  5. Cool completely before frosting.

While your cupcakes cool, make your buttercream icing.

  1. In a bowl combine butter, sugar, and salt.
  2. Beat on medium until blended.
  3. Add vanilla and 1 tablespoon of milk.
  4. Mix for an additional few minutes.
  5. While you’re mixing, add more milk in small splashes until it’s just the right consistency.
  6. Frost your cupcakes!

Optional: If you want your batch to be iced with half vanilla and half chocolate, frost the first three cupcakes, then toss a few tablespoons of cocoa powder in with a splash of milk and mix. Frost the last three cupcakes.

For my cupcakes, I used this (light-colored) Wilton 6 Cup Regular Muffin Pan and baked them in my toaster oven (the Breville BOV800XL Smart Oven) for 14 minutes (the lowest time listed on my cake mix for cupcakes in a light baking tin).


food, recipe

Single-Serving Chocolate Chip Cookies

Single-Serving Chocolate Chip Cookie

Sometimes I really, really want homemade chocolate chip cookies, but lately¬†two things have stopped me from having them: (1) our wall oven broke several months ago and we’re relying on a fancy toaster oven until we remodel our kitchen in a few more¬†months, and (2) I’d love to eat a whole bunch of them but really probably shouldn’t.

Well, problem solved!

Because: (1) My toaster oven (the¬†Breville BOV800XL Smart Oven) is actually really good at being an oven and handles all sorts of things (from these cookies to whole dinners) fantastically¬†well, and (2) baking only two cookies at a time means they’re¬†always fresh out of the oven when I¬†eat one and also that there won’t be a pile of them sitting around ruining my¬†attempt at eating remotely healthy on weekdays.

These cookies will¬†take you about a total of 15 minutes and one bowl, so they’re totally worth the tiny bit of trouble.

Two Chocolate Chip Cookies

  • Servings: 1-2
  • Difficulty: easy
  • Print

Yield: 2 large cookies.¬†You decide if that means one or two servings. ūüėČ


2 Tbsp butter
1 Tbsp white sugar
2 Tbsp brown sugar, firmly packed
Pinch of kosher salt
1/4 tsp vanilla extract
1 egg yolk
1/4 tsp baking soda
1/4 cup all-purpose flour
1/4 cup semi-sweet chocolate chips


  1. Preheat oven to 350F.
  2. In a microwave safe bowl, warm butter until it’s softened.
  3. Mix butter, sugars, salt, and vanilla by hand in bowl.
  4. Add egg yolk into mixture and stir.
  5. Add baking soda and flour, then combine.
  6. Stir in chocolate chips.
  7. Divide dough into two balls and place a few inches apart on parchment lined baking sheet.
  8. Bake for 8 minutes, or until edges are golden brown.


  • Once removed from oven, bang baking sheet firmly to deflate a bit.
  • Cool for a few minutes before using a spatula to move to a plate.
  • Want to bake in a toaster oven? Go for it! That’s how I did mine. Watch the baking time and/or consider using the cookie or convection setting, if yours has those.