Although mug cakes became popular a few years ago, I never had the desire to try one. I mean, when I bake cake, I make a full cake because, well, I want a good bit. This past week, however, I was in the mood for it, but after baking a ton of the holidays, I knew a full cake would go to waste in my house. So, I finally broke down and decided to give mug cakes a try.
Of course, I ran into one problem: There weren’t a ton of options in my cupboard. I wasn’t in the mood for chocolate, and the only frosting I had was cream cheese. There’s nothing wrong with that, but I didn’t want vanilla cake with cream cheese. That’s a bit plain, and I wanted flavor!
After a frustrating look through the pantry, I was about to give up. Then, my eyes fell on the countertop, and on the tea black tea I’d sipped all night.
That night, I attempted my first black tea mug cake. Unfortunately, it didn’t taste as I hoped. Turns out, I was too afraid to use a lot of tea, so the cake had more vanilla bean flavor than tea. It was good, but it wasn’t tea-good.
The next night, I went all in. Instead of using one-fourth a teaspoon of tea, I used a full tablespoon. This meant that there was a heap of tea in my milk, so instead of leaving it all in my cake, I removed about half of the leaves after steeping. Between the remaining leaves and the strength of the milk-tea, the flavor was just perfect. So perfect, in fact, that I had to make two more mug cakes: one for my sister and one for her boyfriend, two fellow tea lovers who’d come for our weekly TV get-together.
Try it with a bit of cinnamon, lightly dipped in hot tea, or with a light coating of frosting!