I just posted the recipe for the Mug Cakes. The directions said to cook them for 2 minutes, but I found that that was way to much. The first one I made actually burned so decreased the microwave cooking to 1 min and they turned out perfect.
I just posted the recipe for the Mug Cakes. The directions said to cook them for 2 minutes, but I found that that was way to much. The first one I made actually burned so decreased the microwave cooking to 1 min and they turned out perfect.
Ok, just when I thought that there were some nights when I was just too tired to get in the kitchen to whip up something sweet at 9 or 10 p.m., which would allow me to actually go a whole day without dessert, comes this Mug Cake. It goes from bowl to mouth in 5 minutes. So now, I don’t ever have to go to bed without a sugar high. The recipe is in the back of the Food Network Mag and gives several different toppings for this cute little “cup” cake. I have to admit that I have never made a cake or any dessert, for that matter, in the microwave. So as soon as I’m off this computer, I am going to go nuke my first dessert.
Lightly butter 4 microwave safe coffee mugs. Place 1/2 cup ea: sugar and buttermilk, 1/4 cup vegetable oil, 1 egg, and 1/2 teas almond extract or vanilla in a large bowl. Mix until smooth, about 2 mins.
Whisk in 1/2 cup flour, 1/8 teas baking soda and a pinch of salt. Combine with oil mixture and mix until smooth.
Pour 1/2 cup batter into each mug. Microwave 1 at a time until puffed and cake test done in middle (about 1 minute.) Bake at 15 sec intervals if needed.
Let it cool slightly and frost as desired. Sprinkle any topping, such as strawberries, chocolate chips, nuts, marshmallows, caramel, etc.
If you want to make the cake chocolate, decrease the flour to 1/3 cup and add 2 tables cocoa to flour mixture.
Top cakes with ice cream if desired.
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