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!