This weekend I really, really just wanted cake.
I didn’t want to make a whole cake, though, because we still have cupcakes left from last week. And it would have thrown off my carefully plotted baking schedule (which resumes next week with chocolate cream pie, at my mamabear’s request). And I had so much going on with my never-ending spring cleaning (see also: this upcoming Tuesday’s post) that I didn’t want to take the time out to make, bake, and inevitably frost a whole cake.
Stupid needy stomach.
Luckily for me, this was an easier fix than I anticipated. Enter: mug cake.
Perfect, single-serving, cake-y goodness. Done in two minutes. What more can a girl with a burning need for cake ask for?
There are probably eight or nine trillion recipes for mug cake out on the internet right now. It’s kind of sweeping the world by storm because hello, single serving cake product with its own container built right into the title. And did I mention it takes like zero effort? Frankly I’m surprised these weren’t bigger sooner.
Probably those damn cupcakes being all charming and distracting us.
But like any cake recipe, it’s easy enough to adjust as far as flavor is concerned. I just looked around for the basic ratios on flour, sugar, leaveners, etc, and then did what I wanted from there; the end result was a strawberry-banana chocolate chip extravaganza.
I also didn’t really wind up measuring. Like at all. (I planned to, so y’all could have a real recipe, but these things happen sometimes.) It was a very blasé cake baking experience, but here are the basics: a mashed banana, flour, one egg white, strawberries, and chocolate. I relied on the sugar from the berries and the banana to cover the sweet component, but sugar is also something that could be considered in reproduction cakes. All that got mixed in a mug and microwaved, and cake ensued.
And a happy camper was I.
Single-serve baked goods: awesome, or non? Your thoughts are always welcome below.
Happy birthday, sailor.