Easter Mug Cake Recipe
My mugs are microwave safe, which means you can use them to make microwave mug cakes. It's not something I do often but I am partial to a recipe using Creme/Caramel Eggs, so this time of year is perfect to give it a go.
This recipe couldn't be much simpler, creates almost no washing up, and only takes a few minutes to make. This recipe is mixed in the mug, and will produce about 350-400ml of cake, so I would suggest using a large mug.
25g butter (melted)
25g light brown sugar
1 medium egg
45g self raising flour
Pinch of salt
5g cocoa powder or a splash of vanilla extract
1 Creme/Caramel Egg (I prefer Caramel)
Toppings (ice cream/crème fraîche, and more chocolate/eggs if you're feeling gluttonous)
Put the butter in the mug, and microwave until liquid.
Add the sugar and egg to the mug and beat together.
Sift in the flour, a pinch of salt, and the cocoa/vanilla, and mix thoroughly.
Add the Creme/Caramel Egg (or just use half to make it slightly less unhealthy) to the middle of the cake mix.
Place the mug in the center of the microwave and cook on full power (700-800w) for one minute. Double the time if you're cooking two at once.
Leave to stand for a couple of minutes, then add the toppings and tuck in while the caramel inside is still gooey.
* The mugs should be absolutely fine in the microwave for normal use. The only time there could be an issue is if the mug was microwaved with nothing in it for an extended period of time. I use stoneware which has low porosity but it can absorb a tiny amount of water, and this tiny amount of water will allow the mug to heat up slowly in a microwave. It won't be a problem in regular use.