That’s not entirely true. Cupcakes were originally baked in teacups before fancy pans and crinkly papers. Before cupcakes were even cool! So I guess technically teacupcakes were the original cupcake, but teacups already have a nauseating Disneyworld ride named after them, so lets show the mugs a little love.
What you bake your single-serving-round-vessel-with-a-handle-cake in isn’t important. What’s important is what’s inside that vessel. Another thing that’s important is not filling up that vessel more than 2/3 of the way, or you will have spillage like I did. So my mug cake has a muffin top.
To be honest, the perfectionist in me screamed to redo the entire photoshoot because of that muffin top. After much debating in my head, I told my perfectionist no. I decided to just love this mugcake for its muffin top, just as we all should love ourselves for our imperfections. So I’m looking at it as a lesson in self-love. And mugcake love.
Why spelt? There are two reasons I chose spelt flour: 1) I finally found One Degree Organic’s Sprouted Spelt Flour. 2) I really wanted to try One Degree Organic’s Sprouted Spelt Flour. And so I did.
No it is not gluten-free, but it is much easier to digest than wheat flour thanks to all it’s ancient-grain sprouted magic. But wheat flour, all-purpose, or a gluten-free blend will work too.
Chocolate Cinnamon Mugcake with Caramel Frosting
FOR THE CARAMEL FROSTING: Blend the dates and water on high until smooth.
FOR THE MUGCAKE: Combine all the ingredients in a bowl. Stir it up.
Pour into a mug. Only fill it 2/3 of the way.
Microwave for 1 1/2 to 2 minutes on high.
Top with the frosting and devour!