I made it again a few days later for Gregg, with the glaze as the photo above will show. The glaze looks darker because I added more vanilla, which he loves.
I found the original recipe at Averie Cooks and you can see the link here.
Strawberry Vanilla Mug Cake with Vanilla Buttercream Glaze
Makes one mug cake.
1 tablespoon of butter, softened
1 large egg
1/2 teaspoon vanilla extract
2 tablespoons granulated sugar
1/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
3 strawberries strawberries, diced (you can use frozen)
In a medium bowl combine all the ingredients (except strawberries), and whisk until batter is just smooth. Don't over-mix.
Gently fold in your strawberries.
It was suggested to use cooking spray but I left this step out and it seemed fine, but use your largest mug as it volumes up quite a bit when cooking. Fill only half way.
Put your batter into the mug and for the first time I would suggest keeping an eye on it just to make sure it's not going to spill over in the cooking process. It wasn't a problem for me but I have one of those extra large coffee mugs.
Microwave on high for 75 to 90 seconds or until done. Microwave cooking times can vary but mine took 75 seconds.
Be careful taking it out and don't forget to use a pot holder or your oven gloves.
If you are going to use the glaze it is easy enough to whip it up while the mug cake is cooling
Vanilla Buttercream Glaze
1 tablespoon butter, melted
1/4 cup powdered sugar
1/4 teaspoon vanilla extract
1 tablespoon of cream or milk
Combine all the ingredients in a small bowl, except for the cream or milk, and whisk. Next add the cream or milk. If it's too thick add a drop more. This depends on how thick or thin you like your glaze.
Spoon over the mug cake while it is still in the mug and allow the glaze to soak in.
If you want to remove the cake and put it on a plate as suggested in the recipe, it would probably be a good idea to use that cooking spray before you put the batter into the cup. If it still doesn't come out easily once cooked, carefully use your dinner knife and run it around the edge of the cake to loosen it from the cup. Once the mug cake is unmolded onto your plate, you can pour the glaze over the top.
What did we think of this recipe? Loved it, not only for the taste but for the portion control and convenience of an easy and fast breakfast/dessert.
I would definitely suggest reading Averie's recipe to see all her suggestions, and of course to look at all those other delicious recipes.
I left out the cinnamon as Gregg isn't a fan.
When I had my first bite it reminded me of the summer steamed puddings my mother used to make when I was a child, but she used English Custard instead of a glaze. It was always served as dessert on the weekend, after our evening meal.
Last week our son came over for breakfast and I made one for him. I also added the glaze. He loved it. At first he said he thought it was going to be too sweet and I said that next time I could leave off the glaze. His reply was, no, the more he ate it the better it got, a winner. Both my guys enjoyed it and that's good enough for me.
For those of us who are counting calories, the cake without the glaze works out at approximately 359 calories, with the glaze it is a little bit more at 576 calories, but not so bad if you share and Gregg and I ended up sharing. There was more than enough.
Delicious and a definite keeper. Thanks Averie!