The 3 best microwave mugcakes
Satisfy your sweet tooth with these easy mix ‘n’ nuke recipes for the home cook exhausted from holiday cooking
Odds are the home cook is by now exhausted from holiday cooking and baking and wants something quick and easy to satisfy a sweet tooth. That’s why the mug cake was invented: a single-serving cake cooked up in the microwave. No pre-heating ovens, no greasing pans and no mess.
We’ve done a gooey chocolate mug cake before and now we’re expanding with three variations: Cookies ’n’ cream with vanilla whipped cream, a light and lemony sponge cake and a cinnamon-spiced walnut cake with maple frosting.
Cookies ’N’ Cream Mug Cake
Star Tested This is basically a bowl of crushed Oreos held together by fluffy white cake, which is why it’s so delicious. For the topping, you can use storebought whipped topping, but making it is easy — plus, you can flavour the cream to your liking. I added a touch of skim milk powder to the whipped cream as a stabilizer so it would stay stiff longer, but if you’re eating it right away there’s no need.
For the cake 6 tbsp (90 mL) all-purpose flour 1/4 cup (60 mL) granulated sugar 1/2 tsp (2 mL) baking soda 1/2 tsp (2 mL) vanilla extract 1 large egg 3 tbsp (45 mL) milk 3 tbsp (45 mL) canola oil 2 tbsp (30 mL) chocolate chips, plus more for garnish 6 finely crushed Oreo cookies, plus more for garnish
In a small bowl, whisk together flour, sugar, baking soda, vanilla, egg, milk and oil until smooth. Fold in chocolate chips and Oreos. Divide batter between two large mugs (about 1/2 cup of batter in each mug). Microwave on high for 2 minutes. Let cool slightly. Top with whipped cream, chocolate chips and crushed Oreos.
Makes 2 servings
For the topping 1 cup (250 mL) 35 per cent chilled whipping cream 2 tbsp (30 mL) powdered sugar 2 tsp (10 mL) skim milk powder, optional 1/2 tsp (2 mL) vanilla extract
In a stand mixer with whisk attachment or a large mixing bowl with electric beaters, whisk all ingredients until stiff. Refrigerate until ready to top cake.
Makes 2 servings.
Lemon Sponge Mug Cake With Lemon-Coconut Topping
Star Tested Light and lemony, this fluffy cake goes great with afternoon tea — especially when the weather outside is frightful. The topping is simply coconut whipped topping that comes in an aerosol can (I used the Gay Lea brand).
6 tbsp (90 mL) all-purpose flour 1/4 cup (60 mL) granulated sugar 3 tbsp (45 mL) milk 3 tbsp (45 mL) canola oil 1 tbsp (15 mL) fresh lemon juice 1tsp (5 mL) lemon zest, plus more for garnish 1/2 tsp (2 mL) baking soda 1/2 tsp (2 mL) vanilla extract 1 large egg Whipped coconut topping Toasted coconut chips, for garnish
In a small bowl, whisk together all ingredients except for whipped coconut topping. Divide batter evenly between two large mugs (about 1/2 cup of batter in each mug). Let cool slightly before adding whipped topping and lemon zest and coconut chips for garnish.
Makes 2 servings.
Boozy Spiced Walnut Mug Cake With Maple Frosting
Star Tested Warm hints of cinnamon and nutmeg pair well with the rich walnuts in this cake. A dash of your favourite buttery brown liquor adds depth and sophistication while the maple seeps into the moist cake.
For the cake 6 tbsp (90 mL) all-purpose flour 1/4 cup (60 mL) chopped walnuts,
plus more for garnish 1/4 cup (60 mL) packed brown sugar 3 tbsp (45 mL) milk 3 tbsp (45 mL) canola oil 1 tbsp (15 mL) dark rum, whiskey or bourbon (optional) 1 tsp (5 mL) ground cinnamon 1/2 tsp (2 mL) baking soda 1/2 tsp (2 mL) vanilla extract 1/4 tsp (1 mL) ground nutmeg 1 large egg
In a small bowl, whisk together all ingredients until smooth and there are no lumps. Divide batter evenly between two large mugs (about 1/2 cup of batter in each mug). Micro- wave on high for 2 minutes. Serve with maple frosting and garnish with chopped walnuts.
Makes 2 servings.
For the maple frosting 1/3 cup (80 mL) icing sugar 1/4 cup (60 mL) softened unsalted butter 1 tsp (5 mL) milk 1 tsp (5 mL) maple syrup In a small bowl, whisk together all ingredients until smooth. Spread on top of mug cakes.
Makes 2 servings.