Microwave mug cake is an awesome idea, but it’s only awesome if it tastes as good as the oven variety. I don’t care how easy or convenient it is, cake isn’t worth making or eating unless its totally delicious and has the perfect spongy but not an actual sponge cake texture. This is the first recipe I’d like to post that meets my high mug cake standards.
Some people claim they can make a mug cake in under five minutes, but it took me a little bit longer especially since I made frosting too. This recipe still shouldn’t take more than 10 minutes total. Cake cravings, beware!
This mug cake is a small (but satisfying!) portion, best for a short mug or ramekin. If you want a large mug sized cake, double the ingredients and change microwave time from 45 seconds to 1 minute.
The cream cheese frosting recipe calls for room temperature cream cheese. This is kind of important or the frosting won’t mix well and will be lumpy. Just in case you don’t have an hour to let your cream cheese sit out, one trick I learned is to put the cream cheese in a small zip bag and knead it with your hands until it warms up.
Microwave Mug Cake Part 1: Apple Cinnamon
|Prep time||7 minutes|
|Cook time||1 minute|
|Total time||8 minutes|
- 3 tablespoons flour
- 1 heaping tablespoon brown sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon baking powder
- 1 tablespoon applesauce
- 1/2 tablespoon vegetable oil
- 1/2 tablespoon milk
- 1/8 teaspoon vanilla extract
- 1 tablespoon room temp cream cheese
- 2 tablespoons powdered sugar
- 1 teaspoon milk
|1.||Prepare icing by whisking ingredients with fork until fairly smooth, then set aside.|
|2.||Mix together dry ingredients very well. Add applesauce and mix (it will be thick and sticky) and then mix in remaining ingredients. Dump into a small (7-10oz) mug or ramekin.|
|3.||Microwave on high for about 45 seconds. Top with Icing and serve.|