Pound Cupcakes

Note:  You will need a FOOD SCALE and a CUPCAKE PAN for this recipe.

This week I had my nose in “Ratio: The Simple Codes Behind the Craft of Everyday Cooking” , a wonderful book by Michael Ruhlman about ingredient ratios for basic doughs, batters and sauces which can  free you from recipes, allow you to add your own flare to your cooking and best of all, allow you to make as much or as little dough, batter or sauce as you want.  The ratio for pound cake is 1 part butter, 1 part sugar, 1 part egg, 1 part flour.  I decided to try it out in cupcake form and the result was fresh, fragrant, warm cupcakes!

You can cut this recipe in half, just use 1 egg (weigh it in ounces and use equal weights of the other ingredients).  Just remember the ratio; 1 part butter, 1 part sugar, 1 part egg, 1 part flour!

Makes 5-6 cupcakes

3 ounces egg
3 ounces butter, warmed to room temperature
3 ounces sugar
3 ounces flour
Optional Extras (dash of extract, chocolate chips, nuts, zest, fruit, etc)

If the 2 eggs you use equal to more than 3 ounces, adjust the other ingredients to be the same amount of ounces.  It should all be equal.  Using a hand blender (fork or whisk will work too),  blend the butter and sugar together until the butter takes on a whiter shade and becomes smooth.  Add in the eggs and mix until well blended, then mix in the flour until well blended.  At this point you can mix in extras such as zest, a dash of extract, chocolate chips, nuts, etc.  Butter 5-6 wells of a cupcake pan and spoon the batter into each well (fill a little more than half way up each well) until you have used up all the batter.  Bake for about 15 minutes or until the cupcakes are golden brown and they pass the toothpick test (stick a toothpick or fork in the middle of a cupcake; if it comes out with no batter on it, the cupcake is done).

IDEAS

Slather with a citrus glaze (mix sugar and juice of any citrus fruit, your desired ratio)
Top with strawberries and whipped cream
Top with icing