Making a Chocolate Mug Cake
Grease the inside of a large, microwave-safe mug. Choose a large mug that is about 12 to 16 ounces (350 to 475 mL). If it's any smaller, the cake may overflow and make a mess. Lightly grease the inside of the mug; this will make the cake easier to remove. You can use cooking spray, butter, or a cooking oil.
Mix all of the dry ingredients in the mug. Place the 3 tablespoons (22.5 g) of all-purpose flour, 3 tablespoons (45 g) of granulated sugar, 2 tablespoons (15 g) of cocoa powder, and ¼ teaspoon (1 g) of baking powder into the mug. Stir everything together with a fork or spoon. If you want a slightly less-sweet cake, add a pinch of salt.
Stir in the wet ingredients. Add in 3 tablespoons (44 mL) of milk and 3 tablespoons (44 mL) of canola or vegetable oil. Stir everything together with a spoon until the color and texture are consistent. Scrape the bottom and sides of the mug often so that everything mixes in. To enhance the flavor of the cake, add in a little bit of vanilla extract. You could also add in some chocolate chips for extra flavor and a gooey texture. You can stir them in, or leave them sprinkled on top. Chocolate chips come in different flavors, such as mint, white, milk, and dark. Choose a flavor that you like best! For a vegan version, use a non-dairy milk instead.
Cook the cake on HIGH for 90 seconds. The cake may puff up slightly as it cooks, but it will deflate once you stop the microwave. Don't overcook the cake, or it will be too dry and crumbly. If you're worried about the cake overflowing and making a mess, put a paper plate or paper towel under the mug or on top of it.
Allow the cake to cool for 2 to 3 minutes before serving it. You can eat it straight from the mug with a spoon, or you can dump it out onto a plate. You can also let the cake cool off completely. For a fancier cake, garnish it with whipped cream or icing. You can also serve it with some raspberry jam or chocolate sauce.
Making Lemon Mug Cake
Grease the inside of a large, microwave-safe mug. You can use cooking oil, cooking spray, or butter. The mug needs to be between 12 and 16 ounces (350 and 475 mL), otherwise, the cake may overflow and create a mess.
Combine the dry ingredients in the mug. Pour the 3 tablespoons (22.5 g) of all-purpose flour, 3 tablespoons (45 g) of granulated sugar, ¼ teaspoon (1 g) of baking powder, and a pinch of salt. Mix everything together with a fork. For a sweeter cake, you can omit the salt.
Add in the wet ingredients. Crack an egg into the mug, then pour in 2 tablespoons (30 mL) of canola or vegetable oil and 1 ⁄2 tablespoons (22 mL) of freshly-squeezed lemon juice. Mix everything together with a fork until the ingredients are well combined. For extra flavor, add in ⁄2 teaspoon (2.5 mL) of vanilla extract. If desired, you could also add in 1 teaspoon (2 g) of finely-grated lemon zest. Scrape the bottom and sides of the mug so that everything gets mixed in. For even more texture, you could add in 1/2 teaspoon (1.5 g) of poppy seeds as well.
Cook the cake for 1 ½ to 2 minutes on HIGH in the microwave. It will take about 1½ to 2 minutes, but you will want to check the cake after 1½ minutes. It is ready when it has risen slightly and the center has set. It would be a good idea to put something under or on top of the mug, like a paper towel. This way, if the cake overflows, you'll have an easier time cleaning up.
Allow the cake to cool before serving it. You can let it cool all the way, or wait 2 to 3 minutes, and eat it while it is still warm. For an a nicer touch, sprinkle some icing sugar and lemon zest on top of the cake. For a fancier cake, you can mix ⅓ cup (40 g) of powdered sugar with 1 ⁄2 tablespoons (22 mL) of freshly-squeezed lemon juice, and drizzle it over the top of the cake.
Making Red Velvet Mug Cake
Grease the inside of a large, microwave-safe mug. Find a large mug between 12 and 16 ounces (350 and 475 mL). Lightly grease the inside with butter, cooking oil, or cooking spray. You're using a large mug to allow for rising. If it's too small, the cake may overflow. You need to grease the inside of the mug to make the cake easier to remove.
Mix together the dry ingredients. Put ¼ cup (25 g) of all-purpose flour, 4½ tablespoons (62.5 g) of granulated sugar, ⅛ teaspoon (0.5 g) of baking powder, 1½ tablespoons (11.25 g) of unsweetened cocoa powder, a pinch of salt, and a pinch of cinnamon in the mug. Mix everything together with a fork or mini whisk.
Stir in the wet ingredients. Pour in 3 tablespoons (44 mL) of canola or vegetable oil and 3 tablespoons (44 mL) of buttermilk. Add in 1 egg, then 1 teaspoon (4.9 mL) of vanilla extract and ⁄2 teaspoon (2.5 mL) of red food coloring. Mix everything together with a fork until the yolk breaks. Keep mixing until the color and texture turn consistent. If you can't find buttermilk, try sour cream or plain yogurt.
Cook the cake for 50 to 60 seconds. Place the cake into the microwave and cook it on HIGH for 50 to 60 seconds. The cake is ready when the center is set. If the center is not set, then continue cooking the cake at 15-second intervals until it is set. Place something like a paper plate or paper towel under the mug incase the cake overflows.
Allow the cake to rest for 30 minutes. This allows the flavors to blend together. It also gives the cake enough time to cool down so that you can add frosting on top. You can use this time to prepare the frosting.
Prepare the cream cheese frosting, if desired. You don't have to make the cream cheese frosting, but it make the cake more flavorful. To make the frosting, beat together 1 ounce (30 g) of softened cream cheese, 1 ounce (30 g) of softened butter, and 4 to 6 tablespoons (45 g) of powdered sugar until the frosting is light and fluffy. You can do this with a mixer or a food processor fitted with whisks. The more sugar you add, the stiffer the frosting will be.
Pipe the frosting onto the cake. Scoop the frosting into a plastic sandwich bag. Zip it shut, then cut off 1 corner. Pipe the frosting onto the cake, then serve it. You don't have to use all of the frosting. You can remove the cake out of the mug first, or leave it in the mug. Use the leftover frosting to fill the cake. You can use a piping bag and tip instead.
Making Vanilla Mug Cake
Spray the inside of a large, microwave-safe mug with cooking spray. Get a 12 to 16-ounce (350 to 475-mL) mug and spray it with nonstick cooking spray. You want to use a large mug to allow the cake to rise when you cook it. If you don't have cooking spray, lightly grease the mug with butter or cooking oil.
Combine the dry ingredients in the mug. Pour ¼ cup (25 g) of all-purpose flour, 2 tablespoons (30 g) of granulated sugar, and ½ teaspoon (2 g) of baking powder into the mug. Stir everything together with a fork or mini whisk. For a less-sweet cake, add in a pinch of salt.
Mix in the wet ingredients. Pour ⁄4 cup (59 mL) of milk into the mug. Add ⁄2 teaspoon (2.5 mL) of vanilla extract and 1 ⁄2 tablespoons (22 mL) of canola or vegetable oil. Stir everything together with a spoon, scraping the bottom and sides of the mug often. For a vegan version, use a non-dairy milk.
Stir in some sprinkles, if desired. This is a great option if you are making a birthday or "funfetti" cake. The round, confetti type would work the best, but you can use other types too. Plan on using about 2 teaspoons of sprinkles. You don't have to do this if you are making a regular vanilla cake. A great alternative is to use mini chocolate chips.
Microwave the cake for 90 seconds. Place the mug into the microwave, then cook it for 90 seconds, preferably at 70 to 80% power. If you don't know how to set the power on your microwave, use full power and watch the cake closely. If you're worried about making a mess inside the microwave, place a paper plate or paper towel under the mug or over the mug before you cook it.
Allow the cake to cool slightly before eating it. After 2 to 3 minutes, the cake will be cool enough to eat. You can eat it straight from the mug, or dump it out onto a plate. You can also serve it with whipped cream or ice cream. For a fancier cake, cut it in half, then coat 1 half with jam. Put it back together, then frost it with buttercream frosting.
Comments
0 comment