Gingerbread Mug Cake

• Produce

  • 1/2 tsp Ginger, ground

• Refrigerated

  • 1 Egg, medium

• Condiments

  • 1 tbsp Molasses or treacle

• Baking & Spices

  • 8 tbsp (icing sugar, powdered
  • 1/4 tsp Baking powder
  • 3 tbsp Brown sugar, light
  • 1/8 tsp Cinnamon
  • 1 small pinch Cloves
  • 1 pinch Salt
  • 1/4 tsp Vanilla
  • 4 tbsp All purpose or plain flour

• Dairy

  • 5 tbsp Butter, unsalted
  • 1/4 tsp Milk

Found on sofabfood.com

Description

Ingredients

• 2 tbsp (28g) unsalted butter
• 3 tbsp light brown sugar
• 1 medium egg
• 1 tbsp molasses or treacle
• ¼ tsp vanilla
• pinch of salt
• 4 tbsp all-purpose (or plain) flour
• ¼ tsp baking powder
• ½ tsp ground ginger
• ⅛ tsp cinnamon
• small pinch of cloves, optional
• 3 tbsp (42g) unsalted butter, softened
• 8-10 tbsp powdered (icing) sugar, sifted
• ¼-½ tsp milk, optional

Directions

• To make the mug cake, add the butter to a large mug and microwave on high for 20-30 seconds, or until melted.
• Add the light brown sugar and beat with a fork until smooth.
• Add the egg, molasses, vanilla, and salt and beat again until smooth and fully combined.
• Sift in the flour, baking powder, and spices, and carefully stir until smooth.
• Cook in the microwave for around 1 minute 30 seconds (800W). Depending on your microwaves power, it may take anywhere from 1 minute to 1 minute 45 seconds. The cake will spring back to the touch when ready.
• Allow to cool completely if frosting. Or allow to cool for 10-15 minutes if enjoying warm.
• To make the frosting, add the butter to a clean mug and whisk until softened. Add the powered sugar, a tablespoon at a time, until the correct consistency is reached. Whisk in the milk and add more powered sugar, if necessary.
• Pipe or spread over the cooled mug cake and decorate with sprinkles, if desired.