Time: 15 min.

Microwave mug cakes are a quick and easy dessert you can indulge in every day. The benefits of this dessert include no oven required, they're perfect for small batches, even kids can make them, and they look cozy and charmingly homey. Below is a recipe for basic vanilla mug cakes, and at the end, you'll find ideas for delicious toppings that will transform them into truly festive cakes: colorful confetti, triple chocolate, strawberry shortcake, and even gluten-free blueberry cheesecake. You can also experiment with your own flavors.

Ingredients:

Basic recipe

• 0.5 cups of sugar
• 0.5 cups of sour milk
• 1/4 cup vegetable oil
• 1 egg
• 0.5 tsp vanilla extract
• 0.5 cups flour
• 1/8 tsp baking soda
• A pinch of salt

Confetti

• 8 tsp. multi-colored sprinkles
• Whipped cream
• Colored sprinkles

Strawberry shortcake

• 4 sliced ​​strawberries
• 1 tbsp. l. white chocolate granules

Triple chocolate

• 2 tbsp alkalized cocoa powder
• Chocolate ice cream and chocolate sprinkles

With chocolate chips

• 0.5 cup dark brown sugar
• 4 tablespoons mini chocolate chips
• Vanilla ice cream
• Chocolate granules

Gluten-free blueberry cheesecake

• 220 g of cream cheese
• 1 large egg
• 1/4 cup sugar (gluten-free)
• 2 tablespoons cornstarch
• 1 teaspoon lemon juice
• 1 tsp vanilla extract
• 4 tsp dried blueberries
• Blueberry jam

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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premium flour, vanilla extract, eggs, sour milk

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Preparation:

Step 1
• Lightly grease 4 small microwave-safe rounds with butter. In a large bowl, whisk together 1/2 cup sugar, 1/4 cup buttermilk, 1 egg, and 1/2 teaspoon vanilla extract until smooth, about 2 minutes.
Step 2
• Stir in 0.5 cups flour, 1/8 teaspoon baking soda, and a pinch of salt. Spoon 1/3 cup batter into each mug. Microwave, one portion at a time, until the cake is puffed and a toothpick inserted into the center comes out clean, about 2 minutes.
Step 3
• Continue microwaving in 15-second intervals if necessary. Let cool slightly. Decorate with any toppings you desire.
  
  Cupcake options.
  
  

  Confetti

  
  Prepare basic cupcakes by sprinkling 2 teaspoons of sprinkles into each cup before adding the batter; fold into the batter. Top the finished cupcakes with whipped cream and decorate with additional sprinkles.
  
  

  Strawberry shortcake

  
  Make basic cupcakes by adding 1 sliced ​​strawberry and 1 tablespoon white chocolate chips to each mug before adding the batter; fold into the batter. Sprinkle the finished cupcakes with strawberry slices.
  
  

  Triple chocolate

  
  Mix the basic cupcake batter using only 1/3 cup flour; add 2 tablespoons of alkalized cocoa powder along with the flour. Decorate the finished cupcakes with chocolate ice cream and chocolate sprinkles.
  
  

  With chocolate chips

  
  Mix the basic cupcake batter using dark brown sugar instead of granulated sugar. Add 1 tablespoon of mini chocolate chips to each cup before adding the batter; fold into the batter. Top the finished cupcakes with vanilla ice cream and sprinkle with chocolate chips.
  
  

  Gluten-free blueberry cheesecake

  
  Lightly butter 4 small microwave-safe mugs. Melt 8 ounces (220 g) cream cheese in a large bowl in the microwave until softened, about 30 seconds. Whisk in 1 large egg, 1/4 cup (gluten-free) sugar, 2 tablespoons cornstarch, 1 teaspoon each lemon juice and vanilla extract, and a pinch of salt. Spoon 1/4 cup batter into each mug; stir 1 teaspoon dried blueberries into each. Microwave, one portion at a time, until the cake is puffed and a toothpick inserted in the center comes out clean, about 2 minutes. Continue microwaving in 15-second intervals if necessary. Let cool slightly. Top with blueberry jam.

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