Chocolate peanut butter cake, Red velvet mug cake, Lemon mug cake

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Quick cake cooked in a mug is the perfect snack for one or two people. Try these. They are all good!
Chocolate peanut butter cake
1/4 C all-purpose flour
2 TBS unsweetened cocoa powder
2 TBS sugar
1/4 tsp. baking powder
1/4 C milk, at room temperature
2 TBS butter, melted and cooled
1/4 tsp. pure vanilla extract
1 TBS creamy peanut butter
1 TBS mini chocolate chips
In a small bowl, whisk together flour, cocoa powder, sugar, and baking powder until thoroughly combined with no streaks of flour or cocoa powder remaining. Blend in milk, butter, and vanilla until batter is smooth. Pour batter into a 14-ounce (or larger) microwave-safe mug with straight sides. Combine peanut butter and chocolate chips and drop into the center of the mug, gently pressing down until even with the top of the batter. Microwave on high for 1 minute. Allow to cool for a couple of minutes before serving.
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Red velvet mug cake
3 TBS milk
1/2 tsp. white vinegar
4 TBS all purpose flour
2 TBS granulated sugar
1 tsp. cocoa powder
1/4 tsp. baking powder
pinch of salt
1-1/2 TBS vegetable oil
5 drops red food coloring, optional
1 TBS cream cheese
1 TBS chocolate bits
powdered sugar for dusting on top
In a large mug, whisk together milk and vinegar. Set aside. In a small bowl, whisk together dry ingredients (flour, sugar, cocoa powder, baking powder and salt). Add to milk mixture and add vegetable oil and red food coloring. Whisk until smooth. Place cream cheese in middle of batter. Top with chocolate bits.
Cook in the microwave on high for 1 minute and 10 seconds. This recipe will rise and then deflate slightly since it’s being cooked in the microwave. Dust with powdered sugar and serve immediately!
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Lemon mug cake
4 TBS all-purpose flour
1/4 tsp. baking powder
2 tsp. granulated sugar
3 TBS milk
1/2 TBS vegetable oil
1/4 tsp. vanilla extract
1 tsp. fresh lemon zest
1 TBS lemon curd
Frosting:
1/2 C heavy cream
2 tsp. granulated sugar
1/2 tsp. lemon peel curls or lemon zest
Combine all cake ingredients except lemon zest and lemon curd in an oversized microwave-safe mug. Mix with a small whisk until batter is smooth. Add lemon zest and lemon curd and mix until batter is smooth. Cook in microwave for about 1 minute. If cake is not done, heat an additional 15 seconds. Let cake cool a few minutes before eating. Cake is best consumed while still warm or within a few hours of it being cooked.
Place whipping cream and sugar in the mixing bowl of a stand mixer and mix on high speed until peaks form. Top cake with whipped cream and lemon peels. Cake is best consumed while still warm or within a few hours of being cooked.
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If you would like to share a recipe with me, just send it to the J-T or email it to me.
(Melanie Behrens – melb@marysvillejt.com)



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