Author: Cork
Cook time: 5 minutes 4 large microwavable mugs
Ingredients
1 cup sifted all-purpose flour
1 cup granulated sugar
1/2 cup cocoa powder
1 teaspoon baking powder
1 egg
3/4 cup whole milk (Whole milk works best for desired thickness)
3/4 cup vegetable or coconut oil 1 tablespoon red food coloring
Instructions
- Combine dry ingredients – Flour, Sugar, Cocoa Powder-Baking Powder, mix till blended then add wet ingredients, Egg- Milk and Oil and Food Coloring then mix until just combined — do not over mix as there should be some small lumps like pancake batter.
- Evenly divide between the four mugs. You can use a 1/4 cup measuring cup or large soup spoon if you do not want to eyeball it.
- Individually, microwave on high for 2 1/2 -3 minutes, until cake rises above the mug and it is no longer soupy. Do not over bake. If 3 minutes are not enough, either let stand in microwave for 1 minute or if needed, microwave an additional 15 second intervals till done.
- Let cool for 2 minutes and leave bare or decorate with desired toppings.
Suggested Toppings: Cream Cheese frosting (with 2 drops red food coloring mixed in), glaze or powdered sugar, and add freshly sliced strawberries.
Tip: Cakes can be made in mugs, cooled, removed from the mugs and then frozen in a container up to a month. You would thaw and then you can add your favorite toppings immediately before serving. You can heat for about 10 seconds to warm it up before adding toppings if you want to serve it warm.
Variations: Try the Chocolate Mug Cake or Vanilla Mug cakes. Click on the name in blue to get the link to these tasty treats. Also try the Lemon Glaze to drizzle over top. Don’t like lemon? Tweak the recipe. Take a look at the Glaze recipe to see how.