I promised a 5-minute mug cake, although this one is really more of a tea-“cup”-cake (pun fully intended). Anyway, the original recipe fell a bit flat of my expectations, so I modified it slightly. I think it began as an email that my dear husband received from a work mate (probably as a sort of joke) but he printed it for me to try nevertheless. It sounded interesting, so I gave it a go.
Hey Cheryl, this might be good with a cuppa coffee by the TV watching the Food Network…beats cereal!!! (Offered with love, of course.)
I just made a simple chocolate butter cream frosting but it’s good on it’s own too. Oh, and just one more thing to note...my Tbsp are equal to 3 Tsp (unlike the Aussie 4 Tsp per Tbsp).
4 Tbsp High Grade Flour
4 Tbsp Sugar
2 Tbsp Cocoa (or 1 teaspoon of your favourite flavour essence…almond, orange, lemon, etc.)
½ Tsp Baking Powder
3½ Tbsp Milk
½ Tsp Vanilla Essence/Extract
3 Tbsp Oil
3 Tbsp Chocolate Chips (or M&M’s in a pinch)
In a medium measuring jug, combine all dry ingredients and mix well.
Crack in the egg and mix well then add the milk, vanilla, and oil, mixing until there are no visible lumps.
Now pour it into your coffee mug or favourite microwaveable teacup and nuke it in the microwave for 2½ to 3 minutes (until the cake stops rising and sets in the mug/cup).
Allow it to cool at least a minute before devouring!
For my simple chocolate frosting, get about a Tbsp of soft butter, a splash of vanilla, a teaspoon of cocoa powder and mix that well. Now add a splash of VERY hot water and one spoon at a time, add icing sugar and mix well…continue adding icing sugar until it reaches the consistency you desire. I ended up with about ½ cup of icing – just the right amount!
Now, sit back and enjoy!