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News

Lucy Loves…Red Velvet Mug Cake

Categories: East Sheen,East Sheen News,News

Red Velvet Mug Cake recipe from Lucy Loves Food Blog

Red Velvet Mug Cake recipe

I have never been a Valentine’s Day kind of girl. Not since Clyde bought me 9 red roses for the 9 weeks we’d been together in 1986 then dumped me. 35 years later, I’m not bearing a grudge *much* but just feel Valentine’s is all a bit rubbish. This year it will be even worse as any sort of celebration is so limited so I’ve decided to celebrate with this Red Velvet Mug Cake. For one; this can be the one you love, or for you, as you deserve it.

I make a lot of cupcakes and Red Velvet is, by far, the most popular choice. It’s not just a red cake, the texture is smooth and the flavour rich and divine. A mug cake does require a microwave, for speed and ease, however, you could probably make this is a small ovenproof bowl and bake for about 15 minutes if you don’t have Nigella’s new favourite appliance to hand. All the ingredients are mixed in the mug, apart from the cream cheese and icing sugar which is marbled through the red velvet mixture at the end. This creates a sort of imbedded icing affair to make this already delicious cake, even more wonderful. Huge thanks to Good Housekeeping for the inspiration.

There’s no need for lavish gifts and treats this Valentine’s Day; just treat yourself to this vibrant mug cake, you deserve a bit of love and a lot of cake.

This recipe will also feature on Lucy Loves this week.

Red Velvet Mug Cake recipe from Lucy Loves Food Blog

Red Velvet Mug Cake recipe

Makes 1

You will just a need a big mug, around 300ml capacity

6 tablespoons plain flour

2 tablespoons caster sugar

1 teaspoon cocoa powder

1/4 teaspoon baking powder

A pinch of salt

80ml milk, whole is best

2 tablespoons butter, melted

1 teaspoon vanilla extract

Red food colouring, this will depend on your brand, add enough to make a rich red colour

3 tablespoons icing sugar

1 tablespoon cream cheese

Take your mug and measure in the flour, sugar, cocoa, baking powder and salt and give it a little stir.

Melt the butter then in a small jug mix together the milk, vanilla and the red food colouring and whisk until combined. Mix the butter in with the red milk then pour the whole lot into the mug and whisk until you have a smooth batter.

In a small bowl beat the cream cheese and icing sugar until smooth. Swirl this into the red velvet cake mixture.

Microwave on high until your cake is firm to the touch and cooked through. Dependent on your microwaves power this will take between 90 seconds to 2 minutes.

Tuck in with a spoon and devour all to yourself.

Lucy Loves Food Blog
Author: Lucy Kellett