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Mug Confetti Cakes

Mug Confetti Cakes
  • Prep 5 min
  • Total 10 min
  • Servings 2

Birthday cake on demand? No, you’re not dreaming. With these single-serve confetti mug cakes, you’re only ever 70 seconds away from your very own rainbow chip birthday cake. ...MORE+ LESS-

Macheesmo Macheesmo
October 18, 2017

Ingredients

3/4
cup Betty Crocker™ SuperMoist™ Cake Mix Party Rainbow Chip
1/4
cup water
1
large egg
2
tablespoons oil
Whipped cream
Sprinkles
Nonstick spray

Steps

Hide Images
  • 1
    Spray two 8-oz coffee mugs with nonstick spray. In a mixing bowl, combine cake mix, water, egg and oil.
  • 2
    Divide cake batter between two coffee mugs. It should fill them up slightly less than halfway.
  • 3
    Microwave the mugs for 70 seconds. The cakes will expand quite a bit during cooking but should stop short of spilling over the top. Let cool for 5 minutes (they’ll sink down a bit as they cool).
  • 4
    Serve warm, topped with whipped cream and sprinkles.
 

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • We’ve all been there: it’s been a long day at work and you just want some cake, right? Well, okay. I’ve been there at least. But maybe you don’t feel like making an entire cake. After all, you want to EAT cake, not spend 45 minutes WAITING FOR cake. And so, I present to you this perfectly portioned, super fast mug cake hack. It makes just enough cake for two people and you don’t even have to turn on your oven. Yay! The key to this recipe working is to avoid coffee mugs that are skinny and tall, which may create a cake volcano situation in your microwave. Instead, go with a mug that’s a bit wider. (Cake volcano would be a great band name, by the way.) But assuming you have somewhat standard coffee mugs and a somewhat standard microwave, this really should work fine. Stir together the cake mix according to the ingredients and then divide it between two (not-skinny, not-tall) mugs that have been lightly sprayed with nonstick spray. Microwave the mugs for 70 seconds on high, and BOOM. It’s cake time! Warning: there might be a moment around 55 seconds in where it looks like your cake is going to overflow (the aforementioned cake volcano), but cross your fingers and it should stop expanding at that point. And as the cakes cool, they’ll sink down a bit as well and end up being almost level with the mug. Cool for a few minutes and then top with whipped cream and sprinkles. You could use frosting if you wanted, but I like a fluffy whipped topping personally. Don’t let tiredness stop you from making cake, people!

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