In case you’re feeling as lazy as I am today, here is a recipe I just this very minute made out of sheer desperation for cake and it’s quite good as mug cake goes.
I didn’t make the frosting because I’m out of powdered sugar (how can I call myself a baker?!) but did have mini-marshmallows which I generously sprinkled on top before cooking and it did the trick. I used 4 Tbs of sugar, not 4 1/2, and it was plenty sweet. For oil, I used coconut oil. And, please remember that I’m a dessert hog when I say this, this recipe can serve two.
Don’t overcook, stir vigorously straight out of the microwave, and enjoy. If you add a few blueberries on top, you’ve got yourself a single (maybe double but sshhh…single) serving patriotic dessert.
Happy Birthday, America.
Red Velvet Mug Cake
from :: Kirbie’s Cravings
For the cake:
4 tbsp flour
4 1/2 tbsp sugar
1/8 tsp baking powder
1 1/2 tbsp unsweetened cocoa powder
3 tbsp oil
3 tbsp buttermilk (or add 1/2 Tbs of white vinegar to 3 Tbs milk)
1/2 tsp red food coloring
For the frosting:
2 tbsp cream cheese
2 tbsp butter
1/2 cup sugar
Mix all the ingredients together into an oversized mug using a fork or small whisk until batter is smooth. Cook in microwave for about 1 min 30 seconds. It might need an additional 30 seconds. Be careful not to overcook as batter will become dense and rubbery.
Let cake cool slightly before piping frosting. For frosting, combine all ingredients into a mixing bowl and mix on high speed until light and fluffy. Pipe onto cake.