Cake cups, especially those that are cooked in a microwave, are one of the simplest and fastest desserts you can make. The Baker began creating these in college, when her kitchen access was minimal, and her time in a kitchen even more so, and her sweet tooth complained.
While each recipe varies based on flavor and mood, anything from peanut butter, to cinnamon chip, to chocolate, the recipes themselves work based on the same basic foundation.
To a medium sized mug, add:
¼- ¾ cup liquid- options include: milk (any kind will do, cow’s, almond, soy, etc.) or yogurt (any kind will do, greek, flavored, plain, etc.)
1 – 2 tsp fat- olive oil, butter, cream cheese, nut butter (any kind will do as long as it, or the cream cheese, if you choose it, is melted)
* If using nut butter as a both a fat and a flavor component, use 2 or more tbsp.
¼ tsp liquid flavorings- vanilla (a teeny bit as a large amount will taste bitter)
¼ – ¾ cup sweetner- sugar (any variety will do- brown, white, turbinado, raw, etc.), honey, agave, maple syrup, molasses (but only a little, as it’s also bitter in large quantities)
Then, add ½ – ¾ cup oats and flour (omit oats if you don’t feel like having them.)
Then mix lightly.
Add any other spices or add-ins. Suggestions for spices include cinnamon, nutmeg, coriander, allspice, clove, mace, ginger. Suggestions for add-ins include: chocolate chips, carob chips, pepitas, butterscotch chips, peanut butter chips, pieces of candy, dried fruit (cut into small pieces.)
* Be aware that add-ins will quickly overwhelm the cake, so add sparingly.
Microwave on high for 1-2 minutes depending on liquid level and desired level of cake firmness.
Then enjoy! (But beware, the inside may be hot and more liquidy than the periphery of the cake appears.)