- 3 tbsp butter
- 1 egg
- 3 tbsp milk
- 1 tsp vanilla extract
- 4 tbsp plain flour
- 3 tbsp brown sugar
- 2 tbsp cocoa powder
- 1 ½ tbs Milo powder
- ½ tsp baking powder
- pinch of salt
- 3 mini Easter eggs
- ice cream to serve, optional
Select a large mug (or divide the mixture between 2 smaller mugs).
Place the butter into your mug and microwave for 10-20 seconds (or until melted).
Add the egg, milk and vanilla essence and lightly beat with a fork until combined.
Add the dry ingredients into your mug and beat with a fork until well combined (no lumps!)
Place the mug into the microwave and cook for 30 seconds on medium heat.
Place the mini Easter eggs into the cake batter.
Place the mug back into the microwave for a further 30 seconds on medium heat (watch it carefully to make sure it doesn't overflow).
The cake should be cooked on the top while staying slightly gooey in the middle.If you think it's still a little undercooked (all microwaves are very different), cook for a further 10 - 50 seconds on medium, in 15 second bursts. Serve while warm with ice cream (optional).
- Cooking time - all microwaves vary greatly with how long they will take to cook this mug cake. I recommend cooking it for 1 minute to start, and then in 15 second extra bursts if needed.
- Don't overcook the mug cake! - you want it to be slightly gooey in the middle.
- If you think it's still a little undercooked (all microwaves are very different) - cook for a further 10 - 50 seconds on medium, in 15 second bursts.
- Watch the cake - watch it carefully in the microwave to make sure it doesn't overflow.
- Make 2 portions - you can make this mug cake in two smaller mugs rather than 1 large mug.
Calories: 701kcal | Carbohydrates: 70g | Protein: 12g | Fat: 42g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 262mg | Sodium: 400mg | Potassium: 489mg | Fiber: 1g | Sugar: 43g | Vitamin A: 1386IU | Vitamin C: 0.3mg | Calcium: 243mg | Iron: 3mg