I finally own silverware! Bring on the shouts of joy. I am jubilant.
Slowly but surely I am reaching the stage of moving-in where things have found a vague, general “home” and are no longer scattered willy-nilly amongst each other. I have plates and bowls and mugs.
My groceries are still bare and basic. I look like an apocalypse survivor at the end of their rations.
But, provided there were still electricity for microwaves at the end of the world, at least I could survive the apocalypse on EasyMac and mug cakes.
I have now decided to market this recipe as anti-apocalyptic. Imagine the cheer in desperate times of a tiny, sweet taste of life.
Plus, it’s pretty cool that a tiny cup is holding edible chemistry. Mug cakes are just tons of fun.
Mug cakes (if you haven’t seen them sweeping Pinterest) are single-serving cupcakes literally microwaved for two minutes in a mug. They require very small amounts of ingredients and hardly any time, making them great for a snack or fast dessert.
There are brownie versions, chocolate chip versions and every mix-in imaginable. Mug cakes are the new cupcakes. But since my paltry pantry has nothing but sugar and vanilla, here’s the most basic recipe of them all.
(Trust me, it’s great on its own. Mix-ins, however, are more than suited to this recipe, so feel free to add chocolate chips, nuts, seeds, dried fruits or whatever you wish.)
1/4 c flour
1/4 t baking powder
1/4 c milk
1 t vanilla
2 T butter, melted
2. In a separate bowl, combine milk, vanilla and butter.
3. Mix the wet and dry, stirring thoroughly to diminish any lumps.
4. Transfer into a large mug. Microwave between 2 to 3 minutes, keeping in mind the stronger your microwave is, the less time it will take to cook. Overcooking a mug cake will make it sad and rubbery.
Shoutout to my Aunt Cathy who gifted me the marvelous ‘Olive You’ bowl. It’s proving its multipurpose worth. Olive it. (See what I did there?)