Basic Mug Cakes

By lorik

Ingredients

• Triple Lemon Mug Cake:
• butter for greasing mugs
• 1/2 cup sugar
• 1/2 cup buttermilk
• 1/4 cup vegetable oil
• 1 egg
• 1/2 tsp vanilla
• 1/2 cup flour
• 1/8 tsp baking soda
• pinch of salt
• For Cake Batter:
• 3 tablespoons oil
• 2 tablespoons white chocolate chips
• 1/4 cup sugar
• 1 egg
• 1 tablespoon milk
• 2 tablespoons lemon juice
• 1/2 teaspoon almond extract
• Zest of 1 lemon
• 5 tablespoons self-rising flour
• Pinch of salt
• For Lemon Syrup:
• 1 tablespoon sugar
• 2 teaspoons lemon juice
• 1 teaspoon water
• For Glaze: (optional)
• 1/4 cup powdered sugar
• 1 teaspoon lemon juice
• Sinful S'mores mug cakes:
• 3 tablespoons graham cracker crumbs, plus more for topping
• 3 tablespoons butter, divided
• 1/4 cup plus 3 tablespoons milk chocolate chips, divided
• 2 tablespoons sugar
• 1 egg yolk
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract
• 5 tablespoons self-rising flour
• 1 tablespoons cocoa powder
• Pinch of salt
• 10 to 12 mini marshmallows
• Topping: (optional)
• Mini marshmallows
• Milk chocolate chips
• Graham cracker crumbs

Preparation

Step 1

Lightly butter 4 small microwave-safe mugs. Whisk 1/2 cup each sugar and buttermilk, 1/4 cup vegetable oil, 1 egg and 1/2 teaspoon vanilla in a large bowl until smooth, about 2 minutes. Whisk in 1/2 cup flour, 1/8 teaspoon baking soda and a pinch of salt until just combined. Pour 1/8 cup batter into each mug. Microwave, one at a time, until puffed and a toothpick inserted into the center comes out clean, about 2 minutes. (Continue microwaving in 15-second intervals, if needed.) Let cool slightly. Top as desired.

Variations:

Confetti: Make Basic Mug Cakes, adding 2 teaspoons rainbow sprinkles to each mug before adding the batter; stir. Top with whipped cream and more sprinkles.

Strawberry Shortcake: Make Basic Mug Cakes, adding 1 chopped strawberry and 1 tablespoon white chocolate chips to each mug before adding the batter; stir. Top with more chopped strawberries.

Triple Chocolate: Make Basic Mug Cakes, using only 1/3 cup flour; add 2 tablespoons Dutch-process cocoa powder with the flour. Top with chocolate ice cream and chocolate sprinkles.

Chocolate Chip: Make Basic Mug Cakes, using dark brown sugar instead of granulated. Add 1 tablespoon mini chocolate chips to each mug before adding the batter; stir. Top with vanilla ice cream and more mini chocolate chips.

Gluten-Free Blueberry Cheesecake: Lightly butter 4 small microwave-safe mugs. Microwave 8 ounces cream cheese in a large microwave-safe bowl until soft, about 30 seconds. Whisk in 1 large egg, 1/4 cup confectioners' sugar (make sure your brand is gluten-free), 2 tablespoons cornstarch, 1 teaspoon each lemon juice and vanilla, and a pinch of salt. Pour 1/4 cup batter into each mug; stir 1 teaspoon dried blueberries into each. Microwave, one at a time, until puffed, about 2 minutes. (Continue microwaving in 15-second intervals, if needed.) Let cool slightly. Top with blueberry preserves.

For Lemon Cakes:
Lightly grease two 10-ounce microwave-safe mugs and set aside.

In a 2-cup microwave-safe measuring cup or bowl, microwave oil and white chocolate chips until just melted, about 20 seconds, and stir together until smooth. Add sugar and stir. If mixture is hot, allow it to cool before adding egg. Beat in egg with a fork. Stir in milk, lemon juice, almond extract and zest. Add flour and salt and stir until batter is smooth.

Divide batter evenly between two mugs, filling them no more than halfway. Microwave one mug at a time for about 60 to 70 seconds, or about 10 to 15 seconds after cake has risen and peaked. Cake will fall and may appear wet, but should spring back to touch. If not done, microwave 10 to 15 seconds longer and check for doneness. Do not over cook or cake will become tough and spongy.

For Lemon Syrup:
Combine sugar, lemon juice and water and microwave for a few seconds until hot. Stir to dissolve sugar. Poke holes with tooth pick in top of mug cakes and spoon half of hot syrup over each cake. Allow to cool slightly and set up. Cake is best when enjoyed shortly after it's prepared.

For Glaze: (optional)
Stir together powdered sugar and lemon juice. If necessary, add a few drops of water to achieve desired consistency. Alternatively, dust with powdered sugar, if desired.

Recipe Notes:
* Times suggested in recipe are for a 650-watt microwave oven. More powerful microwaves will require less cooking time.

* Recipe was created using a large egg. Using a smaller egg is OK, but avoid using an extra large egg.

Tip: If you do not have self-rising flour, you can make it by whisking together 1 cup all-purpose flour, 1 1/2 teaspoons baking powder and 1/4 teaspoon salt.

S'mores Cakes:
Lightly grease two 12-ounce microwave-safe mugs. Add 1/2 tablespoon butter to each mug and microwave for a few seconds until butter is just melted. Divide graham cracker crumbs between the mugs, stir together with butter and set aside.

In a 2-cup microwave-safe measuring cup or bowl, microwave remaining 2 tablespoons butter and 1/4 cup chocolate chips until just melted, about 20 to 25 seconds, and stir together. Add sugar and stir. If mixture is hot, allow it to cool before adding egg yolk. Beat in egg yolk with a fork. Stir in milk and vanilla extract. Add flour, cocoa, salt and remaining 3 tablespoons chocolate chips and stir until batter is smooth.

Add a tablespoon of batter to each mug then add 5 or 6 marshmallows to each mug. Add remaining batter evenly between two mugs, filling them no more than halfway. Microwave one mug at a time for about 60 to 70 seconds, or about 10 to 15 seconds after cake has risen and peaked. Cake will fall and may appear wet, but should spring back to touch. If not done, microwave 10 to 15 seconds longer and check for doneness. Do not over cook or cake will become tough and spongy. Allow to cool slightly and set up. Cake is best when enjoyed shortly after it's prepared.

For Topping: (optional)
Top with marshmallows and chocolate chips and microwave for a few seconds to soften marshmallows. Alternatively, use a torch or broiler to brown and melt topping. Garnish with graham cracker crumbs, if desired.