All the single ladies, now put your hands up!
I have a dessert for you. For one. And it's a good one.
My first red velvet recipe, and it is obviously a mug cake. Because I am obsessed.
But with Valentine's day poking it's ugly head at us at the end of the week, we all need a little treat to help us deal with the copious amounts of pink, red and white that are surrounding us at every turn.
May as well put all those colors into our own little mug treat.
This might be one of my favorite mug cakes yet. Not only is it oh so cute, it is also super delicious and soft, not spongy or dry like some of the mug cakes I have tried in my day.
The trick with mug cakes is to let them cool. I know that sounds like torture, but if you don't want to burn the roof of your mouth (done it so many times) or have a tasteless mug cake, please wait around 15 minutes or more.
But how can you wait that long? Just make frosting! Or do a chore to take your mind off of it. Like the dishes. The best part about it is you will have your reward at the end.
Red Velvet Mug Cake
What you'll need:
- 2 tablespoons + 2 teaspoons milk, divided
- 1 teaspoon white vinegar
- 4 tablespoons all-purpose flour
- 2 tablespoons white sugar
- 1/2 tablespoon canola oil
- 1-2 drop red food color gel
Cream Cheese Frosting:
- 1 oz cream cheese, softened
- 1 oz butter, softened
- 3/4 cups icing sugar
- 1/2 tablespoon milk
- 1/4 tablespoon vanilla
+ heart sprinkles!
- Mix together 1 tablespoon + 2 teaspoons of milk and the vinegar in a microwave safe mug. Let sit for 3-4 minutes.
- Mix in the remaining cake ingredients (including the other 1 tablespoon of milk) until fully combined.
- Microwave for around 1 minute, and let stand for around 15 minutes to allow cake to cool.
- In a small bowl, mix together the cream cheese frosting ingredients until smooth. Frost the cooled mug cake, and top with sprinkles!