VANILLA MUG CUP CAKE

Ingredients 

• 251 mL (1 cup) all-purpose flour, sifted
• 250 mL (1 cup) granulated sugar
• 125 mL (1/2 cup) high quality cocoa powder
• 5 mL (1 tsp) baking powder
• 1 egg
• 175 mL (3/4 cup) whole milk
• 175 mL (3/4 cup) vegetable oil
• Toppings, like whipped cream, powdered sor chocolate sauce
  

RECIEPE

Combine all ingredients and mix until just combined — do not over mix

Divide between four mugs

One at a time, microwave on high for 2 1/2-3 minutes, until cake rises above the mug

Let cool for 2 minutes and garnish with desired toppings

Tip: Cakes can be made in mugs, cooled and then frozen for up to a month. Add toppings just before serving.

Garnish with twirls of lemon peel.

Tip: For a stronger lemon flavour, use 1 mL (1/4 tsp) vanilla extract and 15 mL (1 tbsp) fresh lemon zest instead. Finish with a lemon glaze: heat 125 mL (1/2 cup) granulated sugar and 50 mL (1/4 cup) fresh lemon juice over low heat and stir until sugar melts. Brush over cakes while they’re still warm and let it soak in for 20-30 minutes before serving.