Being Tn2’s Sex Editor for the year, I’ve been privileged to hear and share some deeply personal stories. Some of what we’ve published might run to the controversial due, in part, to the committed stance of sex-positive, intersectional feminism that I’ve believed important in student-created sex journalism — but what I’m about to say might be the most controversial thing I’ve written all year.

I don’t really like cake.

No, really. I’d always prefer the scone, tea-loaf or a slice of pie, even if, very occasionally a light Victoria sponge might tempt me. My husband, a former professional chef, loves cake and will stress-bake, producing sometimes intimidating quantities of cake. (“What’s ‘intimidating’?” “I don’t know, anything over about six that you expect me to ‘hold up my end’ of.” “Really?!”)

This recipe is the opposite of intimidating quantities. This is my sometimes-I-might-want-a-single-cupcake recipe. My hubby-had-a-bad-day-I’ll-do-something-nice recipe. This is my recipe for two (2) cupcakes, and maybe it’ll be good for you guys during finals as a treat, or a cheeky show-off food for dates. (Although, another professional chef we roomed with years ago maintained that blueberries and white chocolate ganache were his show-stopper, get-laid date food, so…)

It’s a pretty adaptable recipe. You can add lemon zest or a teaspoon of cocoa to change the flavours, but the basic white cake it produces is delicious by itself. Also, it’s a recipe that holds up to a gluten-free adaptation — something I’ve had to try out for the last year or so. In place of the 4 tablespoons of plain flour, I use 3 tablespoons of gluten-free plain flour and one tablespoon of glutinous rice flour (‘glutinous’ refers to the texture, not the presence of my allergen! The more you know…), which is really inexpensively available from most Asian groceries. It’s also good to make dairy-free with non-dairy margarine and the nut milk of your choice. I’ve not found a reliable egg-substitute to try, but if someone does, let me know and I’ll amend the recipe.

Below the cake recipe, I’ll include an indulgent frosting recipe, but the cake doesn’t need frosting. (Another subject of contention; hubby disagrees.)

Cupcakes for Two

• 1 egg white
• 2 tablespoons sugar
• 2 tablespoons melted margarine
• 1 teaspoon vanilla extract
• 4 tablespoons flour (see note above)
• 1/4 teaspoon baking powder
• pinch of salt
• 1 tablespoons milk

Preheat oven to 180 degrees C, and prepare your muffin tin by either greasing two cups or using two cupcake liners.

Whisk together your egg white and sugar until it’s white and frothy. The lighter this is, the foamier, the nicer and lighter your cake will be. Whisk in the vanilla extract and slowly whisk in the melted butter a little at a time so you don’t accidentally scramble your egg — no, really, that’s a thing and it’s a pain in the behind.

Add flour, baking powder, salt and milk, whisking until you get a smooth, creamy looking batter, and then divide it evenly between the two cups.  A spatula is your friend here.

Make sure that your oven is at temperature, then bake for about 12-15 minutes, or until cake tests done. (Tests done = you stab a toothpick, uncooked piece of spaghetti or something into the middle and it comes out clean.)

Now, the tricky part if you’re like my other half and just want to get to the eating portion of events: Let your cupcakes cool completely before frosting.

Whisky-Cinnamon Frosting

N.B. Don’t skimp on the icing sugar, even if you’re like me and are privately horrified at the quantity below. It is the backbone of your frosting and the texture won’t be right without it.  But this is why we make a recipe with only two servings, right? Because treating ourselves sometimes is good for the soul!

You can use whatever liquid pleases you here — milk, juice, water, coffee, Bailey’s, etc — but a whisky frosting is kind of a revelation. And it’s nearly St Patrick’s Day, so it’s festive! Or something!

• 1/2 cup icing sugar
• 1 tablespoon margarine/softened butter
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon dried cinnamon
• pinch of salt
• 2 teaspoons whisky

Combine icing sugar, salt and cinnamon, and whisk in the margarine and vanilla. Add the whisky to loosen up the texture, being careful not to make it too wet. Whisk it all together until you reach a nice thick frosting texture, thickening with more icing sugar or thinning out with a drizzle more whisky if needed.

Spoon onto your cooled cupcake to enjoy, or, if you want to be fancy, you can spoon it into a sandwich bag, snip off the end and use it (carefully) as a piping bag to spiral it on.

I like to dust the top of the frosted cupcake with cinnamon-sugar, but I don’t usually pipe. That’s my concession to fancy.