As Kelly mentioned yesterday we are doing mug cakes all week. We love them and our readers love them, so its a win for everyone! Mug cakes are actually pretty genius for a couple of reasons. First, 3 minutes or less? How can you go wrong? It is actually pretty amazing to me that this is even possible. Secondly, portion control! I can’t tell you how many times I have made a cake and intended to bring it to work or to friends but then decided it is too delicious to share and ended up eating the whole thing myself. No self control at all. With mug cakes I get my mug full of cake and it is gone. No chance of going back for seconds, thirds, fourths. But then again, see reason #1. Only 3 minutes and I can have another. So I guess what I am saying is mug cakes are very, very bad. In the best way. Makes perfect sense, right?
We actually made 6 different mug cakes but only had success with 4. And I’ll share a little secret with you. They are really all the same cake. We just changed the mix-ins a little. But they all come from the original Nutella Mug Cake recipe we posted years ago. For this Biscoff mug cake we omitted the cocoa powder and Nutella and added biscoff instead. We are not here to reinvent the wheel. We are just changing it up to keep life interesting! After all, why mess with a good thing? What combinations would you try in your mug cake?
4 tablespoons self rising flour
4 tablespoons brown sugar
1 egg, whisked
3 tablespoons milk
3 tablespoons vegetable oil
3 tablespoons Biscoff spread
dulce de leche for drizzle
heath bits for garnish
Combine all ingredients except the dulce de leche and heath bits in a mug. Mix well. Microwave for 1-3 minutes. We found it best to microwave for about 1 1/2 minutes and then 30 second intervals until the top of the cake was no longer gooey. The cook time does depend on your microwave though. Drizzle with dulce de leche and sprinkle with heath bits if desired.
Note: Our mug was 10 oz.
Source: A Live Love Pasta Original