Sometimes, we crave homemade cake. But who has time to stir up a showstopper? Not us.
That’s why we asked mum and food writer Caroline Morrish to design a recipe that we can whip up in an instant. And there’s not a soggy bottom in sight… unless someone spills their juice on the sofa, again.
Mug cakes: easy treats you bake in the microwave
This recipe makes two flavours of cake – rainbow and chocolate – but you could use any extra fillings you like, such as raisins, dried cranberries, mini Smarties, or some lemon zest and a little lemon juice. Divide the mixture into four to give four mini cakes if you prefer smaller servings.
Makes 2 (or 4 mini cakes)
You will need:
5 tbsp sunflower or vegetable oil
2 tbsp semi-skimmed milk
½ tbsp vanilla extract
4 tbsp caster sugar
8 tbsp self-raising flour
To make one rainbow cake…
– 2 tsp sprinkles or hundreds and thousands
To make one chocolate cake…
– 2 tbsp cocoa powder
– 2 tbsp semi-skimmed milk
– 2 tsp chocolate chips
You can, of course, make two chocolate cakes, or two rainbow cakes. Just double the amount of sprinkles or chocolate ingredients given above.
1) Pour the oil into a mixing bowl, then beat in the egg, milk and vanilla extract until well combined. Add the sugar and flour and pinch of salt, and beat until smooth.
2) Divide the mixture evenly between the two medium-sized cups.
3) In one cup, stir in the sprinkles or hundreds and thousands, adding a few more to the top, to make a rainbow cake. In the second cup, make the chocolate cake. Stir in the cocoa powder and milk until well combined and smooth, then stir in 1 tsp chocolate chips, sprinkling a few extra on top.
4) Microwave each mug cake for 2 mins and 15 secs at 800W until it has finished rising and is cooked through.
5) Allow to cool a little then serve the mug cakes with a few more sprinkles or a spoonful of whipped cream or Greek yogurt, if you like!
Recipes by Caroline Morrish