Welcome to 5 microwave mug recipes you can make in an emergency – eg hopefully with ingredients you have around the house… from a chocolate chip cookie, to an ice cream cone cupcake… check these out for that emergency sweet tooth fix… they are rather yummy indeedy! Please note I used a 800W microwave and the person that sent me this recipe had a 1000W microwave and said they will need longer if you have a lower wattage microwave – eg 600W add maybe up to 30 seconds. The best thing to do though is keep your eye on it, it can get messy! If it rises too fast when cooking, open the door and let it settle a bit, then blast again. Put a plate underneath if you can too…. enjoy!
Lemon Drizzle Cake
Microwave the butter first to in the mug to melt it – say ten seconds but don’t over do it, stir if needed. Add the wet ingredients – the egg and lemon extract and mix well. Then add the dry ingredients, and beat to form a batter. Microwave for around 90 seconds or until fluffy depending upon your microwave wattage. You may want to stop and start the cake as and when if it rises too much. Once done, pierce holes into the cake with a bamboo skewer and turn out onto a plate, it should pop out with a little help.
Mix the icing sugar and lemon extract together to make an icing, adding a little water if needed, just a drop at a time. Pour over the turned out cake, pour on the zest and poppy seeds if you wish.
Ice Cream Cone Cake
Make the buttercream first, beat together the butter and icing sugar in a mug, then add the vanilla extract. Do this in a mug or bowl, then transfer to a piping bag with a nozzle.
For the cake, microwave the butter first to melt it – say ten seconds. Add the other wet ingredients – milk, vanilla and egg and mix well. Then add the dry ingredients, mix really well until fully combined.
Put the filling in a cone, around 2/3 of the way up each time – it will rise! Microwave for around 90 seconds or more, until firmed up and sponge like in texture. Allow to cool, before piping on the buttercream and adding your toppings!
Chocolate Chip Cookie
Microwave the butter first to in the mug to melt it – say ten seconds but don’t over do it, stir if needed to break it down easier. Add the sugars, vanilla and egg yolk and beat together well. Then add the salt and flour mixing well to combine a consistent mixture. Fold in the chocolate chips. Microwave for a minute or so, until cooked and cookie like, keep your eye on it, this won’t take long, just make sure the dough is cooked. Remove and top with extra chocolate chips if you wish to melt as it cools.
Sticky Toffee Pudding
Microwave the butter first to in the mug to melt it – say ten seconds but don’t over do it, stir if needed to break it down easier. Add in a blob (tbsp) of toffee sauce, the egg, dates and vanilla, stirring well. Mix well until combined. Now add the remaining dry ingredients and combine until a batter is formed. Put the remaining caramel or toffee sauce in a mug on it’s own, then push the other mix in on top. Let it settle and microwave in bursts for around 2 minutes, but keep your eye on it until firmed and done! Turn out carefully on a plate and the sauce should fall out on top of it. Cool slightly, but is better served still slightly warmed.
For the brownie, microwave the butter first to melt it – say ten seconds but don’t over do it. Add all the wet ingredients, stir well, then the dry ingredients (but only 50% of the choc chips) again stirring until a smooth batter like consistency. Part microwave the brownie for 30 seconds, making sure it does not spill over. Top with more chocolate chips, then microwave for a further 30-45 seconds or until just firmed and batter free. Leave to cool, top with even more chocolate chips if you wish!