Those of you who have been reading our blog for the duration of its short (and sweet!) life so far, have most likely noticed our mission to try cook a microwave mug cake in all shapes and sizes and flavours.
I’ve been doing more research on all the mug cake recipes out there – and WOW I didn’t realise there are a lot out there – and all have slight variations of the basic ingredients.
Anyway, after a few nights making my own mug cakes (I was only testing, I promise) I’ve come with a variation that I think works the best. This recipe has been compiled from a few recipes out there. We’ll call this the Base Recipe.
2 tbsp plain flour
4 tbsp self-raising flour
4-6 tbsp sugar (depends on how sweet you like your cake!)
3 tbsp milk
3 tbsp oil (I prefer to use canola as it’s tasteless)
½ tsp vanilla essence
*if you’re making a chocolate cake, simply substitute 1-2 tbsp of the plain flour with cocoa powder
1. Sift flour into a large mug, then add the rest of the ingredients. Mix well with a fork until smooth.
2. You can taste your mixture at this stage and add more sugar if you want it sweeter, and/or add other ingredients to customise the flavour.
3. Cook in microwave at medium heat (I’d recommend 500-600 watts) for 1.5-2mins. That’s it!
Don’t be fooled by the amount of batter, because it will rise in the microwave (see our Red Velvet Cake monster). If you don’t have a giant mug, you can split the batter into two smaller mugs and cook them separately for about 80-90 secs each.
From here onwards, all you need to do is get creative with your flavours!
We tried smashing 4-5 Oreo cookies and putting the pieces into the mixture (we used half the batter – for the full recipe, try 10-12 Oreos). Voila, cookies & cream cake!!