Written by Allison Shaw
I just want to thank whoever invented mug cakes for making one of the simplest, most addictive, and perfectly sized desserts ever. Mug cakes are super easy to make, typically don’t require anything you don’t already have laying around, and in less than 15 minutes you’ve got a perfect personal sized warm cake ready to enjoy. They’re even baked in the microwave, which means if you’re staying in one of those dorms with the grody kitchens, you don’t need to worry about braving the weirdly greasy counters and strange smelling oven. And with Valentine’s right around the corner, this Red Velvet Mug Cake recipe from The Pioneer Woman is perfect for giving yourself a little treat.
To make the cake, you’ll need the following ingredients; 3 tbsp. of milk, ½ tsp of apple cider vinegar, 12 drops of red food coloring, 2 tbsp of vegetable oil, ¼ tsp of vanilla extract, ¼ cup of all purpose flour, 3 tbsp of granulated sugar, 1 tsp of cocoa powder, ¼ tsp of baking powder, and a pinch of kosher salt. First, add your milk and vinegar to a microwave safe mug, and mix these together. Use a fork to mix in the food coloring until the mixture turns red, then add your vegetable oil, vanilla, and mix well. Then add your flour, sugar, cocoa powder, and salt, mixing until well combined and there are no lumps in the batter. A tip is to scrape the sides and bottom of the mug while stirring to make sure there’s no flour clumped up down there. Once you’ve mixed everything well, pop it in the microwave for 75-90 seconds, depending on your microwave. Let it set for two minutes after cooking.
No red velvet cake is complete without the cream cheese frosting, so while it bakes, take the time to make some. Take 2 tbsp of room temperature cream cheese, 1 tbsp of powdered sugar, and the tiniest little amount of vanilla extract, and mix well with a fork. Once it is combined and whips up a bit, spread it on your cooled mug cake, and enjoy!