STORY BY SHELBY JENSEN
Last week I made eggs in a coffee mug. The week before, I had made French toast in that same mug.
They were both so successful that I was actually starting to believe Pinterest’s idea that everything is better microwaved and in a coffee cup.
That is, until this week. It was my roommate’s birthday, and she requested a strawberries and cream mug cake recipe she found on the Internet.
Yes, I finally got to make a mug cake.
The cake is easy to make if you have the ingredients.
Assuming you do have them, I would recommend making anything but this.
I was disappointed, let down and crestfallen. All I can think to compare it to is something out of an Easy Bake oven.
Somehow, despite plenty of oil and even yogurt, it was dry. The texture was like bread that was not only stale, but also toasted.
My roommate said simply, “It could be sweeter,” then proceeded to pile hers with whipped cream and throw half away.
It took a big apology and several Sodexo cupcakes to make it up to her.
On the bright side, I got to eat a lot of whipped cream, and the leftover strawberry yogurt was yummy.
I think the lesson to be learned here is that anything with more ingredients than eggs and milk should not be microwaved.
Real cake is too complex to bake in three minutes, and should be baked instead of radiated. Okay, that’s just a guess.
Maybe other microwaveable cakes are fantastic, but don’t waste your time on this one.
Actually, you should all try other recipes and tell me if they’re good or not. I am not quite ready to give up on the idea.
Just in case you want to prove me wrong about this one, here is the recipe.
2 tablespoons strawberry yogurt, well stirred
1 tablespoon vegetable oil
1/8 teaspoon baking powder
1/8 teaspoon vanilla extract
4 tablespoons granulated sugar
5 tablespoons all-purpose flour
Whipped cream for serving.
Coat the inside of the mug lightly with cooking spray and set aside.
Mix the egg, yogurt, vegetable oil, baking powder, extract, sugar and flour in a small bowl until smooth.
Fill the mug to halfway full and place it in the microwave. Bake it for three to four mintues, or until a cake tester comes out clean. Top with strawberries and whipped cream and serve.