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
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 store-bought 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 to add it.
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 evenly 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
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
1 tsp (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
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). Microwave 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.