ID: An aesthetically pleasing picture of cinnamon sticks surrounded by cinnamon pods, flowers, and grounds.
Finally, an original ORIGINAL recipe by yours truly!
After enjoying the wonder of box mix blondies, I got creative one morning and tried to create a mug cake version that was perfect for autumn breakfasts or desserts! It's a tweaked version of the chocolate mug cake I shared previously, so it's still easily customizable for most allergies. I was freestyling the measurements, so forgive me if yours yields slightly differently.
Makes 1 large serving or 2 small servings.
Ingredients:
For cake
- 5 TBS Flour
- 2 TBS Dark Brown Sugar
- 1 TBS Monk Fruit Granulated Sugar
- 1/4 tsp Baking Powder
- 2 pinches of Salt
- Heavy dash of Cinnamon
- 3 TBS Milk
- 3 TBS Canola Oil
- Splash of Maple Extract or Maple Syrup
For Icing
- 3 TBS Powdered Sugar
- Water
Instructions:
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In a small bowl, mix dry ingredients.
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Add wet ingredients and mix thoroughly.
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Grease microwave-safe mug(s), pour in batter, and microwave for 90 seconds.
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For the icing, in a smaller bowl, whisk the powdered sugar and just enough water to create a smooth texture.
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Let mug cake cool before drizzling icing on top.
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Enjoy!
Optional Substitutions:
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For a low-sugar version, replace the brown sugar entirely with the monk fruit sugar.
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For a thicker, more flavorful frosting, substitute water with milk and add a few drops of vanilla.
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If substituting canola oil with coconut oil, melt the oil completely in the microwave before mixing into the batter.
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Comments
Love this! Mug cakes/brownies are the best. Can't wait to try out a mug blondie! :D