Mug cakes are just what they sound like—-cakes mixed and cooked—-make that microwaved—-in a mug. They’re perfect for smaller households, as traditional mug cake recipes are intended for two good-sized mugs or one jumbo mug. This is another quick and easy recipe that uses ingredients that most people tend to have in their kitchens. The process takes about 10 minutes (plus a few minutes to cool) from start to finish.
It’s easy to put a holiday twist on this recipe—-put them in espresso cups with a festive design. The smaller size is perfect for parties. Serve with demitasse spoons or appetizer/cocktail forks and this will be one of the mini desserts that will steal your holiday show.
Source: Mug Cakes by Leslie Bilderback—-this is a great cookbook that provides recipes for dozens of these quick desserts, as well as lots of great cooking tips and general information.
Yields: 4 espresso-cup-sized cakes, 2 regular-sized mugs, or 1 jumbo-sized mug
Prep time: 10 minutes + time to cool before frosting
Yellow Mug Cake
- 2 Tablespoons unsalted butter
- 1 large egg
- 2 Tablespoons milk
- 1 teaspoon pure vanilla extract
- ¼ cup granulated sugar
- 6 Tablespoons (1/4 cup plus 2 Tablespoons) self-rising flour* (If you do not have self-rising flour, you can mix 1 cup of all-purpose flour with ¾ teaspoon of baking powder, and a generous pinch of salt) *Using self-rising flour vs all purpose flour makes a big difference—-self rising flour makes the cakes much lighter (I tried it both ways.)
- Put the butter in a large mug and microwave for 20-30 seconds until melted.
- Add the egg and whisk it in with a fork.
- Stir in the milk, vanilla, and sugar.
- Add the flour and salt.
- Beat the batter until smooth.
- Divide the batter between the mugs.
- Microwave two mini mugs at a time for a minute. If using larger mugs, microwave one mug at a time for 1 ½ to 2 ½ minutes. Cakes should be risen, firm, and light.
