Saturday, May 9, 2015

Biscoff Mug Cake

Biscoff Mug Cake - made April 24, 2015 from Country Cleaver
I should declare this Cookie Butter Week. Or however long it’ll take me to blog the next few recipes in which cookie butter is going to be the star ingredient. Sometimes I have a one-track mind and that track gave way to the cookie butter train.

Although 95% of the stuff I bake I give away, every so often, I make an individual dessert that’s only enough to be consumed by me, me, me. Because let’s face it, sometimes I don’t want to make a big baking production and I just want a bite or two of something. Enter the mug cake.
I’ve tried making a mug cake before but I overestimated the cooking and underestimated the strength of my microwave so I ended up with a mug of overbaked, rubbery cake. It wasn’t pretty. The only thing that got me to try again was seeing this recipe for Biscoff Mug Cake on pinterest.  The beauty of mug cakes is you mix the ingredients in a mug, pop it in the microwave and in a minute or two, you have dessert. All made from scratch and all you have to wash afterwards is the mug, the fork you used to mix the ingredients with and the spoon you used to eat it.
This was no different. Add the ingredients, blend briskly with a fork, pop it in the microwave and then hover to make sure you don’t overcook it again. This took less than 2 minutes to “bake”. I checked it at a minute and a half then popped it back in for 15 more seconds. Take it out, snap a picture and – I can’t lie – top with a spoonful of cookie butter to melt over the hot cake, take more pictures, take a bite. Then swoon.
This was delicious. The cake itself wasn’t super cookie-butter-flavored so it helped to have the cookie butter “frosting” over it. But the texture was nicely cakelike and it’s hard to fuss about warm cake with cookie butter melting over it. The only thing I would caution is this made a sizeable mug cake, enough for 2 servings. It’s best eaten warm so you might want to grab a second spoon and share it with someone. The best thing is if you eat it too fast and it wasn’t enough for the both of you, you can whip up another one and be eating a second mug three minutes later.
4 tablespoons all-purpose flour
1/4 teaspoon baking powder
pinch of salt
3 tablespoons sugar
1 egg
3 tablespoons milk
3 tablespoons vegetable oil
3 tablespoons Biscoff spread

In a large mug, whisk together all ingredients until smooth. Microwave for 2-3 minutes, or until set. Each microwave is different, use your best judgement for your machine.
Let cool until you can handle the mugs, they will be hot. Top with a small dollop of Biscoff spread so it melts or top with whipped cream. Serve while warm.

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