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Coffee-cup cooking Ingredients by the drop, cooking times in seconds yield instant love-in-a-cup.

  • Chicago Tribune
  • Published Wednesday, April 18, 2012, at 6 a.m.
  • Updated Wednesday, April 18, 2012, at 6 a.m.

Recipe notes

Use a microwaveable cup and consider placing it on a plate to catch possible overflow. We found that a 12-ounce cup worked best for these recipes. You may need to adjust cooking times depending on the strength of your microwave oven. The cup and mixture will be very hot. Allow to cool a bit before eating. Each recipe makes 1 serving.

COFFEE CUP COFFEECAKE

CRUMB TOPPING:

2 tablespoons dark brown sugar

2 tablespoons flour

1 tablespoon butter, softened

Pinch cinnamon

Pinch salt, optional

CAKE:

1 tablespoon butter, softened

1 tablespoon dark brown sugar

1/2 egg (1 egg lightly beaten and divided)

2 tablespoons sour cream

1 teaspoon maple syrup

Vanilla (a few drops)

1/4 cup self-rising flour

1/4 teaspoon cinnamon

1 teaspoon apricot or other preserves

For the crumb topping, mix the ingredients together with your fingers in a small bowl. Pinch together until crumbs form. For the cake, mix butter and sugar together in a large measuring cup until creamy; add egg, sour cream, syrup and vanilla. Beat until blended well. Add flour and cinnamon; beat until smooth. Pour half of batter into a buttered coffee cup, drop preserves into center, then top with remaining batter. Top with crumb topping, microwave about 1 minute, 15 seconds.

THE WICHITA EAGLE — April 18, 2012

COFFEE CUP UPSIDE-DOWN CAKE

2 tablespoons butter, divided

3 tablespoons dark brown sugar, divided

1/2 apple, thinly sliced, slices cut in half

1/2 egg

2 tablespoons milk

Vanilla (a few drops)

1/4 cup self-rising flour

2 pinches cinnamon

Put 1 tablespoon butter, 2 tablespoons brown sugar and the apple slices in the bottom of a coffee cup; microwave 1 minute. Soften remaining butter; mix in a measuring cup with remaining sugar until creamy. Add egg, milk and vanilla; beat with a fork to combine. Add flour and cinnamon; beat until smooth. Swirl coffee cup to coat apples completely with melted sugar and butter; sprinkle with a pinch of cinnamon. Pour batter into cup, swirl once. Microwave 1 minute.

THE WICHITA EAGLE — April 18, 2012

COFFEE CUP CHILAQUILES

1 egg

1 tablespoon milk

Salt and pepper

1 tablespoon sharp cheddar cheese

5 tortilla chips

1 tablespoon salsa

Garnishes: Sour cream, queso fresco, chopped green onion

Beat egg and milk with a fork in a coffee cup, with salt and pepper to taste. Add cheddar; stir to coat. Break three or four tortilla chips in small pieces to fit in the cup; stir into the mixture. Add salsa. Microwave, about 1 minute, 10 seconds. Garnish with a tortilla chip, sour cream, queso fresco and onion.

THE WICHITA EAGLE — April 18, 2012

COFFEE CUP QUICHE

1 egg

1 1/2 tablespoons milk

Salt and pepper

1/4 of a bagel (or similar amount of French bread, etc.)

2 teaspoons cream cheese

1/2 slice prosciutto or ham

Dijon mustard

Fresh thyme leaves or fresh chopped chives

Beat egg and milk together with a fork in a coffee cup, with salt and pepper to taste. Tear bread into dime-size pieces; stir in. Add cream cheese; stir in. Tear or cut prosciutto into small pieces; add to mixture. Sprinkle with thyme. Microwave 1 minute, 10 seconds. Garnish with mustard and fresh thyme or chives.

THE WICHITA EAGLE — April 18, 2012

When I was a kid, my mother called me The Mad Scientist. It wasn’t that I was an ace in science, but more that I liked to mix stuff in tiny cups — and leave them scattered around the house.

So when I stumbled on a recipe on the Prudent Baby blog (prudentbaby.com) for a coffeecake in a coffee cup, I was hooked. The ingredients were insanely tiny (half an egg! drops of vanilla!), and the results could be tasted in minutes because the cooking was done in the microwave. The instant gratification meant that weekday breakfasts could include a warm, adorable coffeecake for one grateful child. In short, it was kind of brilliant.

Turns out the coffeecake post was Prudent Baby’s top post of 2011. Co-founder Jaime Morrison Curtis, who came up with the cinnamon-flavored cake as an alternative to chocolate cake-in-a-cup recipes, recognized its appeal right away.

“Tiny things are awesome,” she says. “I did have to mess around with it a bit … but that’s the fun part of making recipes.”

It was so much fun, it made me wonder what else I could cook in a coffee cup. Here’s what I discovered:

Though the microwave is a blunt cooking instrument, it works well with small portions of anything that aims for a souffle-like consistency. Think lava cakes, bread puddings, omelets — and don’t overcook.

Compensate for the lack of browning by using dark brown sugar, or covering the tops of your creations with garnishes such as crumb topping or cheese.

Once you’ve figured out basic proportions and cooking times (which will vary depending on your cup size and your microwave), start raiding your fridge for ingredients that suggest variations on your themes.

Because the quantities are so small (though you can also double recipes and split them between two cups), you can experiment as much as you like without fretting over wasted ingredients.

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