Recipe courtesy of Sohrob Esmaili
From:
Food Network Magazine
Strawberry Milkshake Mug Cakes
- Level: Easy
- Yield: 4 mug cakes
- Total: 15 min
- Active: 15 min
Directions
- Whisk 1/2 cup each sugar and buttermilk with 1/4 cup vegetable oil, 1 egg and 1 teaspoon vanilla in a bowl, then whisk in 1/2 cup flour, 1/8 teaspoon baking soda and a pinch of salt until smooth. Stir in 1/2 cup finely crushed freeze-dried strawberries and divide the batter among 4 buttered microwave-safe milkshake glasses. Microwave one at a time for 90 seconds, or until a toothpick inserted into the center comes out clean. (Be careful removing the glass — it’ll be hot!) Let cool slightly, then top with strawberry ice cream, whipped cream and freeze-dried strawberries.