Ramekin Cupcakes

After sampling co-author Hayley’s yummy deep dish chocolate chip cookie in a ramekin, I was inspired to make a mini-dessert of my own. These days, I’m more of a cake person than a cookie monster, so I came up with this: a basic cake recipe scaled down to fill two ramekins. This little treasure is perfect for one or two when you just want a little something sweet. You can have it a variety of ways: warm from the oven, filled with chocolate chips or a dollop of jam, dressed up with frosting, or as described below, dusted with a little confectioners sugar and topped with a cherry.   — L. Weal

INGREDIENTS
1 egg
3 tablespoons sugar
3 tablespoons canola oil
1 teaspoon vanilla extract
2 tablespoons milk
1/2 cup flour
1/2 teaspoon baking powder
1/8 teaspoon kosher salt
Optional:
confectioners sugar
2 maraschino cherries

TOOLS
1 medium (3-quart) bowl
measuring cups and spoons
whisk
1 small (1 1/2 quart) bowl
two (4-ounce) ramekins
cooking spray
mixing spoon
toothpick

METHOD
1. Set oven to 350 degrees. In medium bowl, whisk together egg, sugar, oil, and vanilla until smooth. Add milk and stir until blended.
2. In small bowl, mix together flour, baking powder, and salt.
3. Add dry ingredients to egg mixture a little at a time, stirring with mixing spoon until just blended.
4. Grease ramekins with cooking spray. Divide batter between ramekins and bake until toothpick inserted into center comes out clean — about 24 minutes.
5. Sprinkle with confectioners sugar and top each with a cherry, if using.

NOTES & TIPS
• Start checking for doneness at the 20-minute mark.

READY IN
45 minutes

YIELD
2 servings

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