Champagne Mug Cake
Champagne Mug Cake is a lacto ovo vegetarian recipe with 1 servings. For $1.0 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This side dish has 629 calories, 7g of protein, and 51g of fat per serving. 16 people were glad they tried this recipe. Head to the store and pick up all purpose flour, fat free milk, heavy whipping cream, and a few other things to make it today. It can be enjoyed any time, but it is especially good for new year eve. A couple people really liked this Southern dish. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Kirbie Cravings. Taking all factors into account, this recipe earns a spoonacular score of 38%, which is not so amazing. Similar recipes are Rosé Champagne Mug Cake, Vanilla Funfetti Mug Cake {Egg and Dairy Free and The Best Mug Cake Ever. Really.}, and Left Over Wine or Champagne? No Problem! Pan Seared Catfish over Champagne Risotto with Champagne Pan Sauce.
Servings: 1
Ingredients:
4 tbsp all purpose flour
1/4 tsp baking powder
1 tbsp dry champagne
2 tbsp fat free milk
2 tsp granulated sugar
1/2 cup heavy whipping cream
1/2 tbsp vegetable oil
Equipment:
whisk
microwave
stand mixer
bowl
Cooking instruction summary:
1. For the cake: Combine all ingredients into an oversized microwave-safe mug. Mix with a small whisk until batter is smooth. If desired, pour batter into a full-sized champagne flute (at least 6 oz). Make sure the batter only fills up half of the flute as it will likely rise past the top when finished cooking.2. Cook in microwave for about 1 minute. Top of cake should be dry.3. To make the frosting: combine frosting ingredients into bowl of stand mixer and whip on high speed until stiff peaks form. Let cake cool a few minutes before frosting tops of cakes. If cakes have risen past the rim, you can push them back down before frosting. Cakes are best consumed soon after being cooked, otherwise they lose the champagne flavor and fizz.
Step by step:
For the cake
1. Combine all ingredients into an oversized microwave-safe mug.
2. Mix with a small whisk until batter is smooth. If desired, pour batter into a full-sized champagne flute (at least 6 oz). Make sure the batter only fills up half of the flute as it will likely rise past the top when finished cooking.
3. Cook in microwave for about 1 minute. Top of cake should be dry.
4. To make the frosting: combine frosting ingredients into bowl of stand mixer and whip on high speed until stiff peaks form.
5. Let cake cool a few minutes before frosting tops of cakes. If cakes have risen past the rim, you can push them back down before frosting. Cakes are best consumed soon after being cooked, otherwise they lose the champagne flavor and fizz.
Nutrition Information:
covered percent of daily need
