Red Velvet Mug Cake with Cream Cheese Frosting

• Vegetarian

• Baking & Spices

  • 1 tbsp Cocoa powder
  • 1 Gel food colouring, red
  • 2 tbsp Granulated sugar
  • 4 tbsp Icing
  • 1 pinch Salt
  • 4 tbsp Self raising flour
  • 1 Sprinkles

• Oils & Vinegars

  • 1 1/2 tbsp Vegetable oil

• Dairy

  • 1 tbsp Butter, unsalted
  • 3 tbsp Buttermilk
  • 1 tbsp Cream cheese
  • 1/2 tsp Milk

Found on oneshetwoshe.com

Description

Ingredients

• 3 tbsp buttermilk
• 1½ tbsp vegetable oil
• red gel food colouring
• 2 tbsp granulated sugar
• 1 tbsp cocoa powder
• pinch salt
• 4 tbsp self-raising flour, see notes
• 1 tbsp (14g) unsalted butter, softened
• 1 tbsp (15g) cream cheese, softened
• 4-5 tbsp icing (confectioners) sugar
• ½ - 1 tsp milk, if needed
• sprinkles, optional

Directions

• To make the mug cake, add the wet ingredients (buttermilk, vegetable oil and 2-5 drops of red food colouring) into a mug. I only needed 2 drops of Americolor super red food colouring.
• Add the sugar, salt and cocoa powder and whisk with a fork until smooth. Fold in the flour and heat on full power in the microwave for between 1 minute to 1 minute 30 seconds, depending on the power of your microwave. Check at 1 minute, and 1 minute 15 seconds. The cake should be moist so if testing with a toothpick, some crumbs should cling.
• Remove from the microwave and allow to cool fully before frosting. You can speed this up by popping in the fridge for around 30 minutes - 1 hour, or pop in the freezer for 15 minutes if youre impatient like me.
• Once fully cooled and to make the cream cheese frosting, add the butter and cream cheese to a clean mug and beat with a clean fork until softened further. Gradually add in the icing sugar, beating after each addition. You may not need to add in the milk, so only add if needed.
• Spoon or pipe the frosting over the cooled cake and add a dash or so of sprinkles if desired.
• This cake is best enjoyed immediately or on the same day - cover with plastic wrap and pop in the fridge for later.

Nutrition