Infused Cake Mug by CAMP Made with CAMP Raindrops 1:1 Tincture
Ingredients: Wet 2 1/2 Tbsp Unsalted butter, melted 1 Tbsp +1 tsp Buttermilk (regular milk will work) 2 Tbsp Grapeseed oil (or other neutral oil) ¼ tsp Vanilla extract 1 Large egg Desired dose of CAMP Raindrops 1:1 tincture Dry ½ cup Sugar 1/3cup +2 tsp Cake flour 2 Tbsp + 2 tsp Cocoa powder ½ tsp Baking powder ½ tsp Kosher salt 3 Tbsp Mini chocolate chips Directions: Find your best 11 ounce mugs and set aside. Whisk the melted butter, buttermilk, oil, vanilla extract, and egg together in a bowl. Whisk the sugar, cake flower, cocoa powder, and salt together in a bowl. Pour the wet ingredients (including your CAMP 1:1 Raindrops tincture) into the dry ones and stir to combine. If the batter looks lumpy use whisk to break up lumps. Divide batter equally between mugs and microwave until cakes rise and puff up and look like they’re about to overflow the mugs. Start with 1 minute. Then do 15 second increments until the sides and top have set, leaving the hot gooey cake batter hidden inside. (Up to 2 min depending on microwave). Remove mugs from microwave and wait for 1 minute until enjoying.