Yummy mug cakes

Yummy mug cakes

Anybody who have a very sweet tooth like me would understand that a piece of fruit just doesn’t do. In emergencies I tried everything including all those mug cakes that seem so hyped up at this moment. I am however disappointed that they are often a little dry.

Here is my version of yummy mug cakes ;-). They are moist and can be served with many type of toppings such as fruit, jam or chocolate sauce!

Yummy mug cakes

I developed these yummies from Joni’s mum’s microwavable syrup sponge recipe (which is one of my favourites!).  Single serving in the mug is a perfect way to kill that sweet tooth craving!

Yummy mug cakes

YUMMY MUG CAKE (single serving)

  • 2tbsp butter
  • 2tbsp sugar
  • 1 medium egg
  • 5.5tbsp self rising flour
  • 2 tbsp coco powder (optional to make a chocolate sponge)
  • syrup to cover the top (I like golden syrup the best)
  • toppings such as chocolate sauce, jam, fruits, berries or even poppy seeds

1. Cream the butter with sugar. Gradually mix the dough with egg, flour and coco powder (if using).

2. Spoon the dough into the mug (if not mixed the dough in the mug already). Cover the top with some syrup.

Yummy mug cakes

3. Microwave the mug for 5 min.

Yummy mug cakes

4. Top the cake with more syrup and other toppings.

Yummy mug cakes

Enjoy while it is still warm!

Yummy mug cakes Yummy mug cakes

Rasa xoxo

4 Responses to Yummy mug cakes

  1. sk May 27, 2015 at 7:00 am #

    Shouldn’t you add vanilla to the vanilla cake?

    • Rasa Pelham May 27, 2015 at 7:56 am #

      Yes, if you want a vanilla flavour :-).

  2. sk June 8, 2015 at 8:32 pm #

    I like this recipe but 5 mins is too much. Maybe it’s for 4 cakes? Mine dried out by 1 minute -all the syrup got absorbed.

    My microwave is 1350 W and I did it at maximum – 900 degrees, I’ll try t at 540 degrees(60% power) and see how it goes.

    I’m also going to avoid adding the egg directly-because it’s harder for the yolk and white to mix and you can’t make out if it’s mixed -that’s why I think it was eggy initially when it came out.

    I also melted butter and had to wait for it to cool down before adding the egg otherwise the egg would cook.

    I used honey instead of syrup.And I could faintly taste it. It was a tablespoon, I’ll reduce it to 1/2 a Tb and add it after cooking. Maybe the post cooking syrup is necessary?

    Regardless, it was one of the best plain cakes I’ve tasted especially from the microwave.I am going to keep this recipe and try it with various jams and syrups after I finesse the time and temperature needed.

    • Rasa Pelham June 9, 2015 at 4:20 pm #

      Hey, thanks for your comment! :-). How exciting! Do let us know how you get on with your experiments. I add more syrup because I like the moistness that it gives which is difficult to achieve with microwavable cakes…
      1350W? That does seem like a very powerful microwave, no wonder the cake is ready in 1 min ;-)
      The reason why I mix the egg in directly is because I am a bit lazy :-(… But, thanks for your advice, it sounds like that egg trick you are using is really making the difference, will have to try it myself x

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