Let Them Eat (Mug) Cake

Ready to make your own mug cake? These delicious ingredients are a good place to start. Photo by Colin Johnson.

Ready to make your own mug cake? These delicious ingredients are a good place to start. Photo by Colin Johnson.

Living in Charleston, it is easy to feel overwhelmed by the number of experiences expected to fit into a mere four years. Classes aside, there are museums to see, galleries to peruse, shops to sample, and, most importantly, food to eat. It is easy enough to make time for an occasional dinner date with a friend, but we often do not make time for the integral finish to any meal – dessert.

Luckily, there is a solution. Behold the mug cake: a single serving dessert assembled in under five minutes and baked in the microwave. The following mug cake recipes are not only delicious, but also foolproof. Although eating cake alone on your couch while watching T.V. is not as glamorous as going out and trying the originals yourself, it is a pretty close second.

Kaminsky’s – Reese’s Peanut Butter Cake
– 3 tablespoons flour
– 2 tablespoons sugar ·
– 1/4 teaspoon baking powder
– A pinch of salt
– 3 tablespoons milk
– 1 1⁄2 tablespoons canola oil
– 1 tablespoon peanut butter
–  1 or 2 Reese’s Peanut Butter Cups, chopped into small pieces

Mix the dry ingredients well with a fork. Add the milk, oil, peanut butter and Reese’s and stir until combined. Microwave for one minute on high power or until the top is slightly firm and spongy.

Peninsula Grill – Coconut Cake
–  3 tablespoons flour
– 2 tablespoons sugar
– 1/4 teaspoon baking powder
– A pinch of salt
– 3 tablespoons oil
– 3 tablespoons milk
– 1/4 teaspoon vanilla extract
– 1/8 teaspoon almond extract
– 1/8 teaspoon butter extract
– 1 tablespoon shredded coconut

Mix the dry ingredients well with a fork. Add the wet ingredients. Microwave for one minute on high power or until the top of the cake is slightly firm and spongy. Top with sprinkled coconut and the frosting of your choice.

Cupcake on King – Red Velvet Cupcake
– 2 tablespoons flour
– 2 tablespoons sugar
– 1/2 tablespoon cocoa powder
– 1/8 teaspoon baking soda
– 1/8 teaspoon vinegar
– 2 tablespoons canola oil
– 1 1⁄2 tablespoons milk
– 1 teaspoon red food coloring

Frosting
–  1 tablespoon cream cheese
– 1 tablespoon butter
– 3 tablespoons powdered sugar

Combine the dry ingredients with a fork. Add the wet ingredients and mix well. Microwave for one minute on high power or until the top is slightly firm and spongy. For the frosting, beat all three ingredients together and dollop atop your cupcake.

General tips:

  • Any microwaveable container will work, as long as you’re okay with a handle-less receptacle. · Only fill the container half-way. More than that, and it is less likely to cook evenly.
  • After the initial cook time, microwave your cake in 15-second intervals until the top is slightly firm and spongy. It should not be too firm or too doughy.
  • Mugs (or other containers) that are wide and shallow rather than tall and thin will work better and bake more evenly.
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