Makes 4 cakes, unless your cups are really big or really small!
Happy Mother's Day this Sunday. I thought these little cakes would be fun to make for Mom. If you have some old teacups around, dig them out and use them to make these fun little treats, just make sure they are microwave safe. Use what flavor tea you want, just keep in mind the rest of the ingredients. I'm using an herbal tea that has lemon and ginger. You could also try chai or Earl Gray.
Here is what you need:
1 tea bag (Herbal Lemon and Ginger)
1/2 cup whole milk or half and half
1/4 cup vegetable oil
1/2 cup sugar
1/2 cup flour (all purpose)
1 tsp lemon juice
1/2 tsp vanilla extract
1/8 tsp baking soda
pinch of salt, not Kosher I used fine ground sea salt
whipped cream and cinnamon for topping
Here is what you need to do:
Coat the inside of your teacups with butter.
In a microwave safe medium bowl add the milk and heat until hot, but don't let it boil. Steep the teabag in the milk for 5 minutes. Remove the bag and squeeze out any excess tea, do it gently.
To the bowl add the sugar, egg, oil, lemon juice and vanilla. Whisk to combine. Next add in the flour, baking soda and salt. Whisk to complete combine.
Pour batter into prepared teacups, they should be about 2/3s of the way full. Microwave one at a time for about 2 minutes. You may have to do a test batch to see what works best for your microwave. They will puff up and when you stick a toothpick in it, it should come out of the cake clean.
Let them cool off a bit then top it with whipped cream and a sprinkle of cinnamon. You could also top with some berries or sprinkles. Whatever makes Mom happy!
Remove the tea bag and whisk in the sugar, oil, egg, lemon juice and vanilla until smooth, about 2 minutes. Whisk in the flour, baking soda and salt. Pour into the prepared teacups until they are about two-thirds full. Microwave, one at a time, until puffed and a toothpick comes out clean, about 2 minutes; let cool slightly. Top with whipped cream and cinnamon or whatever you like