How To Make A Mug Cake Recipes

BIRTHDAY PARTY MUG CAKE

Steps:

• Place butter into 12-ounce coffee mug; microwave 30-45 seconds or until melted. Add all remaining cake ingredients except sprinkles; mix well with fork. Stir in sprinkles.
• Microwave 45-60 seconds or until cake pulls away from sides and top is dry. (Do not overcook.) Cool 1 minute. Top with vanilla ice cream or whipped cream, as desired. Serve warm.

CAKE IN A MUG

Steps:

• Check your coffee mugs to make sure each one holds 1 1/2 cups water.
• Place dry cake mix and dry pudding mix into a large bowl and blend well with a whisk. This will be about 4 to 4 1/2 cups of dry mix and will make 8 coffee cup cake mixes. Divide mix into 8 small plastic bags (about 1/2 cup each). Place mix into a corner of each bag and tie it there with a twist tie.
• Make glaze mix: in a medium bowl, combine confectioners sugar with powdered flavoring mix. Divide into 8 small plastic bags and close bag with a twist tie. Attach each glaze mix to the cake mix bags with a twist tie. Place one of each bag into each cup.
• Attach the following instructions to each cup: Generously spray inside of cup with cooking spray. Empty contents of cake mix packet in cup. Add 1 egg, 1 tablespoon of oil, 1 tablespoon water to dry mix. Mix 15 seconds, carefully mixing in all dry mix. Microwave on full power for 2 minutes. While cake is cooking, place ingredients from Glaze mix into a very small container and add 1 1/2 teaspoon water. Mix well. When cake is done, pour glaze over cake in cup. Enjoy while warm.

COFFEE MUG CAKE

Steps:

• Stir 1 tablespoon softened butter and white sugar together in a coffee mug until fluffy; stir egg, sour cream, and vanilla extract into the butter mixture. Add 1/4 cup flour and baking powder into the mixture; stir until smooth.
• Mix 2 tablespoons flour, brown sugar, and cinnamon together in a bowl. Mash 1 tablespoon butter into the flour mixture with a fork or pastry cutter until mixture is crumbly; sprinkle over the cake batter in the mug.
• Cook in microwave oven on high for 1 minute. Continue cooking in 10-second intervals until a toothpick inserted into the middle comes out clean.

MICROWAVE CHOCOLATE MUG CAKE

Steps:

• Mix flour, sugar, cocoa powder, baking soda, and salt in a large microwave-safe mug; stir in milk, canola oil, water, and vanilla extract.
• Cook in microwave until cake is done in the middle, about 1 minute 45 seconds.

CHOCOLATE CAKE IN A MUG

Steps:

• Special equipment: a 12-ounce microwave-safe ceramic mug and a microwave oven
• Put the flour, sugar, cocoa powder, baking powder and salt if using in a 12-ounce microwave-safe ceramic mug. Blend thoroughly with a fork. Add the milk, vegetable oil and vanilla if using and blend until smooth. Stir in the chocolate chips.
• Microwave on high for 90 seconds. Do not overcook or the cake will be dry. Let cool for 2 to 3 minutes before eating.

BASIC MUG CAKES

Steps:

• Lightly butter 4 small microwave-safe mugs. Whisk 1/2 cup each sugar and buttermilk, 1/4 cup vegetable oil, 1 egg and 1/2 teaspoon vanilla in a large bowl until smooth, about 2 minutes. Whisk in 1/2 cup flour, 1/8 teaspoon baking soda and a pinch of salt until just combined. Pour 1/3 cup batter into each mug. Microwave, one at a time, until puffed and a toothpick inserted into the center comes out clean, about 2 minutes. (Continue microwaving in 15-second intervals, if needed.) Let cool slightly. Top as desired.
• Variations
• Confetti: Make Basic Mug Cakes, adding 2 teaspoons rainbow sprinkles to each mug before adding the batter; stir. Top with whipped cream and more sprinkles.
• Strawberry Shortcake: Make Basic Mug Cakes, adding 1 chopped strawberry and 1 tablespoon white chocolate chips to each mug before adding the batter; stir. Top with more chopped strawberries.
• Triple Chocolate: Make Basic Mug Cakes, using only 1/3 cup flour; add 2 tablespoons Dutch-process cocoa powder with the flour. Top with chocolate ice cream and chocolate sprinkles.
• Chocolate Chip: Make Basic Mug Cakes, using dark brown sugar instead of granulated. Add 1 tablespoon mini chocolate chips to each mug before adding the batter; stir. Top with vanilla ice cream and more mini chocolate chips.
• Gluten-Free Blueberry Cheesecake: Lightly butter 4 small microwave-safe mugs. Microwave 8 ounces cream cheese in a large microwave-safe bowl until soft, about 30 seconds. Whisk in 1 large egg, 1/4 cup confectioners' sugar (make sure your brand is gluten-free), 2 tablespoons cornstarch, 1 teaspoon each lemon juice and vanilla, and a pinch of salt. Pour 1/4 cup batter into each mug; stir 1 teaspoon dried blueberries into each. Microwave, one at a time, until puffed, about 2 minutes. (Continue microwaving in 15-second intervals, if needed.) Let cool slightly. Top with blueberry preserves.

NO EGG CHOCOLATE MUG CAKE

Steps:

• Combine flour, sugar, milk, cocoa powder, olive oil, and baking powder in a large mug and mix well. Stir in chocolate chips and almonds.
• Place mug in the microwave and cook until cake has risen by 50 percent, 30 seconds to 2 minutes.

MICROWAVE MUG CAKE

Steps:

• Add 4 tbsp self-raising flour, 4 tbsp caster sugar and 2 tbsp cocoa powder to the largest mug you have (to stop it overflowing in the microwave) and mix.
• Add 1 medium egg and mix in as much as you can, but don't worry if there's still dry mix left.
• Add the 3 tbsp milk, 3 tbsp vegetable or sunflower oil and a few drops of vanilla essence and mix until smooth, before adding 2 tbsp chocolate chips, nuts, or raisins, if using, and mix again.
• Centre your mug in the middle of the microwave oven and cook on High for 1½ -2 mins, or until it has stopped rising and is firm to the touch.

CHOCOLATE MUG CAKE RECIPE BY TASTY

Steps:

• In a 12-ounce (375 ml) mug or larger, mix all ingredients (except the chocolate hazelnut spread) until just combined.
• Once combined, spoon the chocolate hazelnut spread on top of the batter.
• Microwave on high for 90 seconds to 2 minutes, watching to make sure it doesn't spill over (depending on the size of the mug).
• Let cool one minute before eating. Top with additional chocolate hazelnut spread and powdered sugar (optional).
• Enjoy!

BIRTHDAY CAKE MUG CAKE RECIPE BY TASTY

Steps:

• In a 12-ounce (375 ml) or larger mug , mix all ingredients until just combined.
• Microwave on high for 90 seconds to 2 minutes, watching to make sure it doesn't spill over (depending on the size of the mug).
• Let cool one minute before eating. Top with whipped topping and sprinkles (optional).
• Enjoy!

CHOCOLATE MUG CAKE

Steps:

• Microwave the butter in a microwave-safe mug in 10-second increments until melted, 20 to 30 seconds. Crack the egg into a small bowl; add the vanilla and whisk to combine using a small whisk or fork. Pour the egg mixture into the mug over the butter and whisk to combine.
• Add the sugar, cocoa powder and salt and whisk until mostly smooth (a few lumps are O.K.). Scrape down the sides the best you can with a spoon or a small silicone spatula. Sprinkle with mini chocolate chips, if desired.
• Cook in the microwave on high for 1 to 1 1/2 minutes, or until a toothpick inserted in the center comes out mostly clean. Sift a little confectioners' sugar on top or serve with a scoop of vanilla ice cream, if desired. Dig in with a spoon.