Mug Cakes is the name of new book but it is also a concept – make cakes in mere minutes, in a mug, in the microwave. Author Mima Sinclair has compiled 40 such cakes including the Almond Berry Breakfast Mug we are also featuring. Kids love to make these as afterschool treats.
Excerpted with permission from Mug Cakesby Mima Sinclair. Published my Kyle Books, 2014. Photos by Tara Fisher.
If you had to work late, your train was delayed, or you got caught in the rain…this is the cake to treat yourself with—it will chase your blues away.
- 2 tablespoons butter, softened
- 1½ ounces dark chocolate, finely chopped
- 1 large egg
- 2 tablespoons 2% milk
- 3 tablespoons superfine sugar
- 3 tablespoons all-purpose flour
- ¼ teaspoon baking powder
- pinch of salt
- 2 tablespoons smooth peanut butter
- 1 tablespoon salted roasted peanuts, roughly chopped
- Place the butter and chocolate in a 11/2 cup mug and microwave for 10–20 seconds until melted.
- Add the egg and milk to the mug and beat with a fork until thoroughly combined.
- Add the sugar, flour, baking powder, and salt, and beat again until smooth, then float a tablespoon of peanut butter on top of the cake mixture but don’t stir—this will sink down as the cake cooks to create a lovely gooey peanut butter center.
- Cook in the microwave for 2 minutes 20 seconds @ 600W, 2 minutes @ 800W, or 1 minute 40 seconds @ 1000W.
- While the cake is still warm, top with the remaining peanut butter. Wait for it to melt slightly and then sprinkle with peanuts, curl up on the sofa, and enjoy.
- Swap – Overdose on chocolate—swap the peanut butter for chocolate spread.