Recipe: Cake In A Mug

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by Kamila Melko and Kamila Melko / Garnet & Black

Since I’ve been in college, I’ve found that students have one common concern — food. No longer are we able to walk into our kitchens and have whatever we need at hand, especially when it comes to those midnight dessert sessions we all love. With that one magnificent machine, the microwave, you can satisfy your cravings with this easy mug dessert, no Pinterest required.

Lemon Vanilla Mug Cake

This cake uses lemon juice for added flavor, but any extract will do: orange, strawberry, almond or just vanilla. Most of the ingredients are easy to find and allow for a plethora of different combinations to suit anyone’s taste. The best part of this mug cake is that his recipe makes enough for two mugs. One to share — or both for you.

Ingredients:

1 teaspoon lemon juice

2 tablespoons unsalted butter

1 large egg

2 tablespoons milk
1 teaspoon pure vanilla extract
1/4 cup granulated sugar

6 tablespoons (1/4 cup plus 2 tablespoons) self-rising flour
Pinch of kosher salt

Directions:

Start by microwaving the butter in a large mug, around 20 to 30 seconds, until fully melted. Whisk the egg into the butter, then stir in the milk, vanilla and sugar. Beat in the flour and salt until batter is smooth. Finally, mix in the lemon juice, adding more or less depending on your preference of lemon taste. Divide the batter between two mugs, and microwave each, separately, for 1.5 to 2 minutes.

Coffee Chocolate Chip Mug Cookie

This recipe is great because it allows you to experiment with a coffee flavored, or plain cookie base—just omit the powder. Use chocolate chips, pumpkin spice chips for seasonal flavor, M&M’s, or even dried fruit. Bonus: this recipe goes great with whipped cream or a scoop of vanilla ice cream!

Ingredients:

1 tablespoon butter

1 tablespoon granulated sugar

1 tablespoon of firmly packed dark brown sugar

3 drops of vanilla extract

A small pinch of kosher salt

1 egg yolk (discard the egg white or save for different recipe)

A scant of all-purpose flour (slightly less than ¼ of a cup)

2 heaping tablespoons of semi-sweet chocolate chips

1 teaspoon of powdered coffee

Directions:

Start by melting the butter in a medium-sized mug. Stir in the white and brown sugar, vanilla and salt. Separate the egg yolk and add to the batter, mixing to combine. Add flour and continue to stir until mixture has no lumps. Mix in the powdered coffee and chocolate chips. Microwave for 40 to 60 seconds, being cautious not to overcook. The cookie will continue baking as it cools down. Best served warm.




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