Rosé Champagne Mug Cake

• Baking & Spices

  • 1 tbsp White sugar, granulated

• Beer, Wine & Liquor

  • 4 tbsp Rose champagne

Found on kirbiecravings.com

Ingredients

• 4 tbsp rosé champagne (can also substitute with brut rosé )
• 1 tbsp granulated white sugar

Directions

• 1. In a small saucepan, add syrup ingredients and stir to mix. Turn on stove and bring ingredients to a boil over medium heat. Cook until syrup is reduced to half the amount, stirring occasionally to full dissolve the sugar into the champagne. This should take about 3 minutes. You should be left with 2 tbsp of champagne syrup. 2. For the cake, combine all ingredients into an oversized microwave-safe mug. Mix with a small whisk until batter is smooth. If desired, pour batter into a 6 oz champagne coupe glass. Make sure the batter only fills up half of the glass as it will rise further when cooking.  2. Cook in microwave at full power for about 1 minute. Top of cake should look cooked. Let mug cake cool while making frosting. 3. To make the frosting: combine frosting ingredients into bowl of stand mixer and whip on high speed until stiff peaks form. Let cake cool a few minutes before frosting top of cake. If you are only making a single cake, you can store the rest of the frosting in the fridge for later use. Cake is best consumed while still slightly warm.