So as you can see, Sarah and I are still on a mission to make every flavour we can think of into a mug-cake. Before even the rainbow cake was devoured, Sarah was already in my fridge and pantry trying to think of something else we can make into a cake.
Sadly we weren’t as prepared with a range of ingredients as we liked, but seeing as my range of food colouring are already on the table, I thought, let’s do a Red Velvet cake!
I wanted to experiment a bit more with the recipe, so to the internet we go! Consulting a few other recipes and pulling the basics out, we decided to try a more traditional cake batter with egg.
What you need:
4 tbsp self-raising flour
1 tbsp cocoa powder
2 tbsp caster sugar (we actually recommend more, try adding another ½ tbsp)
5 tbsp butter, melted
1 tsp red food colouring (I used the liquid kind)
What you do:
Sift the flour and cocoa powder into a mixing bowl, and then add the sugar. Add the butter, egg and red food colouring. Grab a fork and use those muscles!
…I mean mix it really well until there are no lumps.
Grab a large mug (and we mean a LARGE mug, the biggest you can find, because otherwise, you get what we got…) and pour in the batter.
We microwaved ours for 90 seconds and it was very cakey and spongey, but we felt that it could do with a bit less, if you like your cake a little bit under-done. Next time I’d probably do only 1 minute.
PS. If you’re like me and you like staring into the microwave to watch the cake rise, and suddenly you see it shoot up like a tree trunk out of the mug (if, like us, you didn’t use a large-enough mug), don’t panic and do not stop the microwave (as Sarah screamed at me :P). Keep it cooking for at least 1 minute; it will cook the batter and make it firm. If you stop the microwave when it still looks wet and liquidy, it will deflate and you will have the equivalent of a gross Friday the 13th aftermath in your microwave.