I have a couple of confessions to make.
1) I don’t know how to use a microwave.
It’s not that I have anything against microwaves (other than the fact that I think the texture of food cooked in them can be really weird – okay, maybe I do have something against microwaves); I just never had one growing up. I tried using the microwave in the break room when I worked in an office, but I gave up after I exploded my lunch a few times.
2) I have a huge sweet tooth.
I love baking and almost always have something sweet hidden in my pantry.
Now these two facts might seem to have nothing in common, but there’s a story here. A few weeks ago, I was rooting around in my kitchen trying to find something to satiate my late night sweet tooth craving. Much to my dismay, all I found was ice cream. And being that Texas has been unseasonably cold lately, that was not going to make the cut.
Cupcakes are usually my go to baking treat, but I didn’t have the energy to bake a batch. I wanted something that was a single serving. I started browsing the Internet to find something that I could whip up quickly and came across a recipe for chocolate cake in a cup. This caught my attention, as did the fact that it was cooked in a microwave. I decided to give it a try. I mean, I’m not using it for anything else. It’s got to feel jealous of the other kitchen appliances by now. So I threw all the ingredients together in a cup and managed to not explode the cake all over the microwave.
It was… okay. But that was mostly my fault. I didn’t think the minute and a half cooking time was enough so I added more. The cake had a good flavor, but it was very dry.
Not one to give up on dessert, I decided to try again. I found a few different recipes and played around with them until I found something that I was happy with. Enter the confetti cake in a cup:
Light, fluffy, and just what I was looking for. And the sprinkles are just plain fun. This dessert is similar to a soufflé and has a bit more egg flavor than your average slice of cake so keep that in mind when you whip one up. It only takes a minute and thirty seconds in my microwave. You might have to experiment a couple times to find your cake butter zone, but it shouldn’t take more than two minutes.
Top it with frosting if you want. I just ate it plain. Nom.
- 2 tablespoons unsalted butter
- 2 tablespoons milk
- 1 large egg
- 1 teaspoon clear vanilla
- 4 tablespoons sugar
- 6 tablespoons flour
- 1/2 teaspoon baking powder
- Pinch of kosher salt
- 1 tablespoon of colored sprinkles
- Spray a large mug or 2 regular sized mugs with non-stick spray.
- Place the butter in a bowl and microwave at 20 second intervals until the butter is melted. Add the egg and whisk with a fork. Stir in the milk, vanilla, and sugar. Add the flour, baking powder, and salt. Mix until smooth. Once combined, add the sprinkles and stir to distribute them through the cake.
- Divide the batter into the mugs. Microwave the mugs one at a time for 1.5 to 2.5 minutes.