3.4.16
I have to be honest, everyone, this post would’ve been up this morning, but it wasn’t. Because the first time I made this mug cake, according to instructions, I didn’t like it. In fact, maybe I hated it? So I adjusted and now I like it, but I don’t love it. I think the flavor combination is maybe just not my thing. But as I promised to go through this book I must put them all up. And how can I love certain ones if there aren’t others to compare them to?
I just found this cake too dense, and while I love peanut butter, I thought it just didn’t quite fit with the marshmallows. Maybe an ounce too much obey-gooey-ness? But hey, who knows, this could be what you’re into, so make this (or any other mug cake) this weekend and enjoy!
Marshmallow Mug Cake
Ingredients
- 1 oz butter, melted
- 1 egg
- 1 1/2 Tbsp sugar
- 1 Tbsp light cream
- 1 Tbsp smooth peanut butter
- 5 Tbsp flour
- 1/2 tsp baking powder
- 2 large marshmallows
- confectioners sugar, for sprinkling, if desired
Instructions
- In a microwave safe mug, beat egg, sugar, and cream together until smooth with a fork
- Add peanut butter, flour, baking powder and melted butter one by one, beating in each before adding the next
- Quarter your two marshmallows and gently fold in with your fork
- Microwave for 1 minute 50 seconds, allowing to cool slightly before enjoying
- Sprinkle confectioners sugar on top and eat!
By Lene Knudsen
Adapted from Mug Cakes
