Red Velvet Mug Cake
This recipe for Red Velvet Mug Cakes is for quick and easy gooey microwave mug cakes topped with a creamy cream cheese frosting.
Servings: 2 servings
Calories: 788kcal
Equipment
- 2x microwave safe mugs
Ingredients
Cream Cheese Frosting
- 60 g powdered sugar
- 30 g unsalted butter
- 60 g cream cheese
Red Velvet Mug Cakes
- 80 g sugar white granulated
- 70 g cake flour
- 10 g cocoa powder
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 35 ml sunflower oil
- 70 ml buttermilk
- ¼ teaspoon vanilla extract
- ½ teaspoon white vinegar
- red gel food coloring
Instructions
Cream Cheese Frosting
- Add the butter and powdered sugar to a bowl of a stand mixer fitted with a paddle attachment. Beat until combined.
- Add the cream cheese to the mixer and beat again until light and fluffy, scrape down the sides of the bowl using a rubber spatula and beat again.
Red Velvet Mug Cake
- In a medium-sized mixing bowl, add the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Stir to combine using a small whisk.
- Into a small bowl or jug, add the oil, buttermilk, vanilla, and vinegar. Whisk to combine.
- Pour the wet ingredients into the dry, and mix them using a whisk making sure there are no lumps.
- Add two drops of red food coloring to the smooth batter and stir to combine. Adjust the quantity if needed.
- Divide the cake batter between the mugs and cook in the microwave on high for 1 minute and 30 seconds. The cakes are cooked when the edges of the cake have pulled away slightly from the mugs and the center is no longer runny.
- Spoon the frosting onto the hot mug cakes and decorate with sprinkles, serve immediately.
Nutrition
Calories: 788kcal | Carbohydrates: 102g | Protein: 8g | Fat: 41g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 20g | Trans Fat: 0.5g | Cholesterol: 66mg | Sodium: 623mg | Potassium: 204mg | Fiber: 3g | Sugar: 72g | Vitamin A: 837IU | Calcium: 116mg | Iron: 1mg
