Upside Down Ham & Gruyère Pastries
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Mini Mug Cakes
Mini Mug Cakes
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Ingredients
- 1 cup all purpose flour
- ½ cup baking cocoa
- 1 cup granulated sugar
- 1 teaspoon baking powder
-
2 teaspoons Morton & Bassett Pure Vanilla Extract
- ½ cup water
- ½ cup or 1 stick butter, melted
- 2 teaspoons flakey salt, to garnish
- 1 tablespoon powdered sugar, to garnish
-
2 teaspoons Morton and Bassett Lavender
Directions
- In a mixing bowl, combine flour, baking cocoa, sugar, and baking powder. Mix to ensure all the dry ingredients are incorporated.
- Add water, butter, and M&B Pure Vanilla Extract. Stir until all the dry ingredients have incorporated with the wet and a sticky batter has formed.
- Grease four small ramekins with softened butter. Split the batter evenly between the four ramekins. Top with flakey salt and microwave for 50 seconds. Cakes will puff up and slightly deflate when pulled out of the microwave.
- Top with a dusting of powdered sugar and sprinkle M&B Lavender on top.