Do you ever crave a cake in the morning but don’t have the energy to make one? Do you feel like you never have enough time to bake something delicious? If the answer is yes, then you can finally be glad in knowing that there’s a way to make the perfect morning cake in just 10 minutes. Introducing… The Teacup cake!

This adorable dessert is a smaller version of the well known Mug Cake. Filling up a standard teacup, this cake is perfect for a portion-controlled morning or an afternoon snack. Topped with a layer of vanilla bean ice cream, whipped cream, and sprinkles, the calories start to jump up a little bit, but even the cake alone is perfect.

A few people in my household came down with a virus in the last couple of days, and everyone was moaning and groaning about wanting something sweet. So, for breakfast, I whipped up two teacup cakes within 5 minutes and served them with some ice cream. They went perfectly with coffee, and the light almond flavor made it seem as though these cute desserts were more complex than they really are.

More pictures are to come! These sweet confections were eaten before I could take any shots, so I’ll be making more soon!

Happy Baking,

Ivy B. Lake

For this recipe you will need 1 standard teacup, a fork, and a microwave. For 2 teacup cakes, simply double the recipe.

Ingredients:

• 2 tbsp. melted butter
• 1/4 cup all purpose flour (substitute with other flours as needed)
• 1 large egg yolk
• 1 1/2 tbsp. granulated sugar
• 1 tbsp. whole milk (substitute with non-dairy milks as needed)
• 3/4 tsp. almond extract
• 1/2 tsp. baking powder
• 1-2 tbsp. vanilla bean ice cream (OPTIONAL)
• Whipped Cream (OPTIONAL)
• Jimmies or Sprinkles (OPTIONAL)

Directions:

Place the butter in your teacup and warm in the microwave slowly on low power to melt (or melt your butter in a saucepan). Add the flour, sugar, and milk to the butter in your teacup and stir with a fork until well mixed. Add the almond extract, baking powder, and egg yolk. Mix for 1 minute until batter resembles cake batter.

Microwave your teacup filled with batter for 90-120 seconds on low-medium power. This stage can vary depending on your microwave, but check your teacup cake regularly to see if the batter has puffed up slightly and can be pulled away from the edge. Don’t overcook, as this will cause the cake to be dry. A perfect teacup cake will be springy, moist, and soft when you dig into it, but there should not be uncooked batter around the edges.

Top your teacup cake with ice cream, whipped cream, and sprinkles, if desired, or even a splash of coffee or milk! I hope you enjoy this delightfully quick and easy dessert!

Leave a comment if you have any questions or suggestions!