Coming Back: The Great Mug Cake Experiment

Yes, The Weekly 52 is going back to its roots this coming year and posting at least one new recipe a week.  It worked fabulously the week before, even if I ended up losing track of posts mid-summer.  I did keep baking/cooking a recipe a week.  I loved the experiment so much that I want to bring it back…especially with the continued rise of quality recipes on Pinterest.

To start it off…it’s another mug cake.  I love little mug cakes, to be honest.  I don’t have to bake a huge cake and still get a little dessert.  The downfall is that they can be tricky buggers.  Some are spongy, some are tough, etc.  So when I stumbled on this from Pinterest, I had to try one of them, even if it was based off Buzzfeed.

Two little mug cakes sitting nicely in a row

Two little mug cakes sitting nicely in a row

First things: it isn’t my usual ‘healthy’ dessert.  I say this by explaining that I sub in applesauce when I can to cut down on some of the sugar and egg ingredients.  I’ve had great success with it, but I really wanted to follow this one to the letter since it proclaims to ‘fix’ what’s wrong with most mug cakes.

The top recommendation is to use self-rising flour or at the very least, make your own and they tell you how (1c flour + 3/4 teaspoon baking powder, pinch of salt).  I’ll say this: it’s a key thing to making the consistency that of a regular, baked cake.  I get it…and I’ll stick to it.

Next is the egg and yes, I tend to sub this out a lot so that I can use eggs in other edible things but I stuck with it.  They warn that this is for two mug cakes and that’s the kicker: one egg in a mix is two mug cakes and yes, cutting an egg in half isn’t going to happen.  Another good tip.

The other recommendations are pretty common sense so I moved on to the few recipes they offered on the site.  It is a book afterall and so these were just samples of recipes inside.  I’ll take it and run with it.

I started off with the basic yellow cake recipe because you can do so much to it and yes, they recommend adding.  I stuck to the recipe and made an addition: I added a half spoonful of my homemade strawberry jam.  Next time, I’ll add more but I used up all that I had…

My two mugs baked at 2 minutes and I probably could have gone a smidge longer but they were fine.  They bounced back and cooked all the way through.  I threw on some homemade buttercream colored a dark pink, sprinkled on chocolate chips and called it good.

And it was good.  Was it the best mug cake I’ve ever had?  Honestly?  No.  But it was up there on the list and one that I’ll keep around and reuse.  I will say that it was good enough to think about trying to find the book and putting it on a birthday wish list.