Hi Bold Bakers!
Kevin and I were talking about some of the crazy mug cakes we’ve done over the years.
Like a churro in a mug, brownie in a mug… don’t forget donut in a mug!
Donut in a mug.
Good one Kevin.
We’ve pretty much done it all.
Well you think we have but we actually forgot one very simple classic mug cake and that’s
a vanilla mug cake and that’s what we’re gonna make right now.
Simple simple, really few ingredients, no egg which is awesome.
Pantry staples, and we’re gonna mix it up in our bigger bolder baking mug!
Nice let’s do it, of course we’ve got baby George with us here.
He’s a big part of our crew.
So we’re gonna put a few tablespoons in our mug of flour.
So just so you know, those of you who are new to Bigger Bolder Baking, welcome, but
all my recipes can be found on BiggerBolderBaking.com.
So you might notice that this video looks a little more rustic than usual, that’s
because we’re still in quarantine in lockdown, so Kevin’s behind the camera, baby George
is in the corner and we’re just getting it done any way we can.
Yeah and we’ve got a little bit of a different camera here, I’m gonna call this the behind
the scenes cam.
We’ll see if you guys like this, let us know what you think.
That’s my iPhone for those of you.
There you go, some sugar in there Kevin.
Next some raising agent to make your cake rise up and make it nice and light and fluffy.
There you go, these are our dry ingredients, just those simple ones.
Give it a little bit of a mix up all together, lovely.
So into this we’re going to add our wet ingredients.
So I’ve got a little bit of milk.
So if you’re vegan, you can make this whole cake vegan, cause it has no egg, and you can
add in any kind of a dairy free milk, anything you like.
Can I add almond milk?
Yeah you sure can.
That’s my favorite.
Oat milk, Kevin likes Oat milk.
Yeah that’s true, you can add that in there.
To this we’re gonna add a little bit of oil.
You can add canola oil, sunflower oil, coconut oil if you like.
Gem what about olive oil?
No Kevin it’s too strong.
There we go, a bit in there, lovely.
Now my secret ingredient which is not so secret is vanilla extract in the kitchen, you know
I like to double down on this and put it in everything.
So if you have some and you have some to spare, pop it into your mug cake.
Just a little splash will make a big big difference.
It just elevates the flavor and kind of makes it, gives it more of that, well number one
it’s a vanilla cake, but it gives it that, almost tastes like a birthday cake.
Gemma we didn’t mention that we’re pretty much doing this in real time right?
Yeah we’re doing this in real time, we’re doing this with our iPhones, we’re probably
a few minutes in now and we’ve already almost mixed our cake.
So I’m gonna go in with my fork and mix this together, or my spork, so I’m gonna
go in with my spork and mix this together.
Until it’s nice and smooth.
Lovely.
Then of course my absolute favorite, funfetti sprinkles.
Put a few of those in there, give it a little mixy mix.
Gem add some more.
Add some more?
Yeah let’s do it.
Ok.
Let’s go wild.
There we go, beautiful.
It’s ok Georgie!
You’ll be happy to know this only takes around 45 seconds to a minute.
Gem are we already into the microwave?
Into the microwave baby.
So we’re gonna put it on for around a minute, they take roughly 45 seconds to a minute.
Everyone’s microwave is different.
My microwave is 1200 watts so that’s quite high, but keep an eye on yours and I’d say
just check it at 45 seconds.
Gem some people say their mug cakes end up being too rubbery or something like that,
what’s that all about.
A lot of that is to do with over microwaving.
Some people say that they taste eggy or they’re kind of tough and that comes down to over-microwaving.
These little cakes need such little time in the microwave so 45 seconds give it a check,
that’s what I’m gonna do now shortly.
So another tip, we get asked this a lot, can you mix them up in advance and you absolutely
can.
Mix em up, put them in the fridge and then you can make it the next day.
You can leave them for around 24 hours then you can have them whenever you want.
Alright Gem that’s it!
That was what you’d say, saved by the bell.
Look at that.
Look at that guy.
Oh my gosh.
You can tell when it’s done because it’s kind of pulled away from the edges and there’s
no wet batter on top.
Ok I have a little bit of a frosting here because if you’re gonna do it, do it right,
isn’t that right Kevin.
That’s right!
We have a little bit of buttercream frosting, I colored it lightly pink.
There we go.
And of course, a few more sprinkles on top.
So there you go.
Mug cakes are meant to be eaten straight away.
So why hang around?
Just dig in.
Kevin you’re going to want to try some of this.
Alright save me some.
Oh man.
It’s the simple things in life Kevin, like a little cake you can make in the microwave
in under a minute.
I know wasn’t long at all!
Nope.
At the end of the day, it’s a cake we made in the microwave in under a minute so it doesn’t
get much better than that.
As always the recipe is on my website and I’ll see you back here really soon.
Kevin you have to try this.
I will!