Pumpkin Spice Cupcakes For Two

• FOR THE CUPCAKES:
• 1 whole Egg White
• 2 Tablespoons White Sugar
• 2 Tablespoons Canola Oil
• 1 teaspoon Vanilla Extract
• 1-1/2 Tablespoon Canned Pumpkin
• 1/4 cups Cake Flour
• 1/4 teaspoons Baking Powder, Heaping
• 1/2 teaspoons Pumpkin Pie Spice, Heaping
• 1 pinch Ground Cloves
• 1 pinch Salt
• 1-1/2 Tablespoon Whole Milk
• FOR THE FROSTING:
• 1/4 cups Unsalted Butter, Room Temperature
• 1/2 cups Powdered Sugar, Sifted After Measuring
• 1/4 teaspoons Ground Cinnamon

1. Preheat the oven to 350 degrees F, and line your muffin tin with two liners.
2. In a medium bowl, whisk together egg white and sugar until thoroughly combined. Whisk in oil, vanilla, and pumpkin until fully incorporated. Set aside.
3. In a small bowl, combine cake flour, baking powder, spices, and salt. Gradually stir dry ingredients into wet until just combined. Lastly, stir in milk. The batter will be very liquidy.
4. Divide the batter between two liners filling slightly more than 3/4 full. You will have a small amount of batter left that you can eat with a spoon, or just throw away, depending on how afraid of salmonella you are. Bake for 15 minutes, or until cake is set and a toothpick comes out with moist crumbs attached. Cool completely before frosting.
5. For the frosting:
6. Beat together butter and powdered sugar until light and fluffy. Beat in cinnamon until throughly incorporated into frosting. Makes enough to generously frost two cupcakes.

egg white, white sugar, canola oil, vanilla, pumpkin, ubc, ubc, pumpkin pie spice, ground cloves, salt, milk, frosting, ubc, powdered sugar, ubc

Taken from tastykitchen.com/recipes/desserts/pumpkin-spice-cupcakes-for-two/ (may not work)