Toaster Oven Mini-Cakes

Original ingredients and directions:

1 cup flour
pinch salt
1 teaspoon baking powder
2 eggs
1 cup sugar
1/2 cup milk
2-3 tablespoons butter
1 teaspoon vanilla or lemon extract
Preheat oven to 350°F.

On a sheet of wax or parchment paper, sift together flour, salt and baking powder (or whisk together in a bowl).

In a glass bowl or measuring cup, microwave milk until it begins to steam – about 1 minute (do not boil!). Add butter, stirring until melted. Let cool for 5 minutes.

Using a whisk, beat eggs well, gradually adding sugar. Stir in a few tablespoons of the warm milk; then slowly combine all of the milk with the egg and butter mixture, whisking constantly. Stir in flour mixture, then vanilla or lemon extract (if using lemon extract, 1/2 teaspoon lemon zest may also be added for extra flavor).

Pour batter into a small aluminum foil “snack sized” pan which has been buttered (or sprayed with non-stick spray) and lightly dusted with flour. May also be prepared in mini-cupcake pans.

Bake at 350°F for 30 minutes, or until cake tests done (a wooden toothpick inserted in center comes out clean). Mini muffins will bake in about half the time.


What I do at my little house in my little toaster oven with my little bitty pans:
Forget all the heating this, mixing this slowly and alternating that- put all ingredients in the blender and whirl. Pour into oiled and floured pans. Bake.

Variations: Add about half a cup, or maybe a third, of orange marmalade or other jam of your choosing. Currently, I’m using a Korean Citron tea mix which has to be stored in the fridge and tastes pretty much just like orange marmalade with less peel.

Or: Add some cinnamon and nutmeg- chopped walnuts if you have them. This is a tasty spice cake.

OR: Put some slices of pine-apple in the bottom of the pan, sprinkle with brown or raw sugar and bake these for a few minutes, until they look golden brown and sticky. Pour plain cake batter, or cake batter to which you’ve added some pineapple or calamansi juice, and bake as usual. Turn out upside down.

My toaster oven doesn’t have the luxury of temperature settings. I have some small pans, very small pans, and with three of them in oven, they are done in about 15 minutes. Depending on how moist they are, they sometimes need an extra ten minutes or so. I cover the tops with foil at that point or the tops burn.

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