Sugaaaar!!!! Oh, how I love thee.
Have you seen these new C&H® Sugar (or its sister brand Domino® Sugar if you’re on the East Coast) Flip-Top Canisters? They’re a great addition to the C&H® Sugar product family and have just been launched nationwide in the U.S.
Available in Pourable Golden Brown Sugar (ideal for sprinkling over fruit and oatmeal!) and Quick Dissolve Superfine Sugar (with finer crystals than traditional granulated, rapidly dissolving in lemonade or Paul’s coffee.)
So, now my big tubs of C&H Sugars can remain useful when I need heavy amounts in baking, and these flip-tops can sit nicely on the countertop when I just need a bit.
Like in this single-serve snickerdoodle mug cake.
I love a product that makes life tastier… er… easier.
Look for the flip-top sugar canisters at a grocery store near you.
- 4 tablespoons all purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon brown sugar
- 1/4 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
- 1 egg
- 2 tablespoons vegetable oil
- 2 tablespoon milk
- 1/2 teaspoon vanilla
- whipped cream
In a small bowl, whisk together the flour, both sugars, baking powder, cinnamon, and salt. Add in the egg, oil, milk, and vanilla; whisk until thoroughly combined.
Pour into a 14 ounce (or larger) microwave-safe coffee cup that has been coated with non-stick cooking spray.
Microwave on high for 1 minute or until cake is cooked to your liking. Top with a dollop of whipped cream and a sprinkle of more cinnamon.
(1) The strength of different microwaves can vary greatly. Mine is 1500 watts. If yours is less, you will probably need to microwave the cake longer. Do so in 15 second increments.
(2) The cake will be soft when hot and will become chewier the longer it cools.