I have a thing for eating out of mugs and jars. Somehow eating oatmeal in a jar every morning is just way more fun. Or soup in a coffee mug – that’s another common scene in my house. Wrapping my hands around the warm mug instantaneously gives a warm and comforting feeling. These Gingerbread Latte Mug Cakes are a perfect cosy winter dessert. The recipe is part of a fun series going on at BettyCrocker.com. I am teaming up with a group of bloggers to showcase what’s trending this holiday season.
Here are the Betty Crocker declared Holiday Food Trends of 2013 – Global Flavors, New Fruitcakes, Reinvented Popcorn, Copy Cat Candy, All American Pastries, Crafty Cookies for Kids, Jam Cocktails, Communal Foods, Sweet and Savory Cookies, and last but not least Merry Mash Up Recipes.
My mug cake can be made in oven proof mugs, or in two loaf pans. The recipe is pretty simple – make, then bake, the coffee gingerbread, top with cinnamon meringue, then toast in the oven for an additional 8 minutes. Enjoy hot (you don’t want to waste any time to keep those hands warm around this mug!)
Some other Gingerbread Recipes I love:
- 1 stick butter 1/4 lb, softened
- 1 cup sugar
- 2 large eggs
- 1/4 teaspoon salt
- 3 cups flour
- 2 teaspoons ginger
- 1 teaspoon cinnamon
- 1 teaspoon cloves
- 1 teaspoon baking soda
- 2 tablespoons boiling water
- 1 cup strong coffee, cooled
- 1 cup molasses
- 3 large egg whites
- 1 pinch cream of tartar
- 4 tablespoon sugar
- 1/2 teaspoon vanilla
- 1/4 teaspoon cinnamon
Preheat oven to 350 degrees and grease 8 oven-safe mugs or 2 loaf pans. In a mixer, cream the butter and sugar together. Add eggs one at a time, and a pinch of salt. Mix all of the dry ingredients together in a separate bowl. Add these gradually to the wet mixture. Add the boiling water, cold coffee, and molasses. Blend thoroughly and pour into two greased loaf pans or 6-8 mugs (depending on the size of mug). Fill mugs 2/3 full. Bake the mugs for 30 minutes or the loaf for 40 or until a toothpick comes out clean. (Bake for additional 5-8 minutes if you're not using meringue)
Beat the egg whites and cream of tartar on high speed until frothy, then add in the sugar gradually (so the meringue doesn't lose any body). Continue to beat until stiff peaks form. Stir in the vanilla and cinnamon. Using a spatula, spoon the meringue over the gingerbread, then have fun making the meringue look beautiful. Bake at 400 degrees for 8 minutes or until top is golden brown.
this can be made in a two loaf pans or 6-8 mugs (depending on the size of the mugs)