I know. I finally went all pinterest with a mug cake.
Well, it had to happen eventually/
Spiral from putting the lid on.
I was meeting up with someone just visiting for this weekend, so what is more travel-proof for the ride home than a mug cake?
(And it's delicious too!)
"I Think I See the Light" Cat Stevens
Adapted into mug cake from One Girl Cookies
Makes 4 mason jar mugs
Ingredients
2 cups plain whole-milk yogurt
2 teaspoons vanilla extract
2 teaspoons red food coloring
2 teaspoons distilled white vinegar
16 tablespoons (2 sticks) unsalted butter, at room temperature
3 cups sugar
4 large eggs
4 cups all-purpose flour
2⁄3 cup Dutch-processed cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon table salt
Cream Cheese Frosting
- 4 oz cream cheese, at room temperature
- 4 tablespoons (1/2 stick) unsalted butter, at room temperature
- 1⁄8 teaspoon table salt
- 1 teaspoons vanilla extract
- 2 1/4 cups (1/2 lb) confectioners’ sugar, plus more if needed
Directions
Preheat the oven to 350°F. Prepare four mason jar mugs by greasing them with cooking spray
In a medium bowl, combine the yogurt, vanilla, food coloring, and vinegar. Stir well.
In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until light yellow and fluffy, about 3 minutes. Add the eggs one at a time and mix for 1 minute.
In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. With the mixer running on low speed, mix in a third of the flour mixture and half of the yogurt mixture. Add another third of the flour mixture and all the remaining yogurt mixture. Remove the bowl from the mixer, and fold in the remaining flour mixture until fully incorporated. Pour the batter into mugs, filling halfway.
Bake, rotating halfway through, for 40 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the cakes cool in the pans for 20 minutes. Let cool completely over onto a wire rack.
Pipe cream cheese frosting over the top of the cake to fill the mason jar mug. Add sprinkles if desired.
Cream Cheese Frosting
In the bowl of an electric mixer fitted with the paddle attachment, beat together the cream cheese and butter on medium speed until soft and creamy, 5 minutes. Add the salt and vanilla, and mix for 30 seconds on low speed. Scrape down the sides of the bowl. With the mixer running on low speed, add the confectioners’ sugar. Scrape down the bowl, and then beat the mixture for 1 more minute. If the consistency is too soft for frosting the cake, add more confectioners’ sugar, a tablespoon at a time, until you reach the desired consistency.
