3 mug cake variations: Oreo, Nutella, Red Velvet

Ingredients for 1 servings:

• 2 tbsp butter
• 6 tbsp milk
• 1 egg(s)
• 6 tbsp flour
• 3 tbsp sugar
• ½ tsp baking powder
• ½ tsp vanilla extract
• 1 pinch of salt
• 4 Oreo cookies
• 2 tbsp Nutella
• 3 tbsp hazelnuts, chopped
• 3 tbsp rapeseed oil
• 3 tbsp buttermilk
• 1 egg(s)
• Food coloring, red
• 3 tbsp sugar
• ½ tsp vanilla extract
• 4 tbsp flour
• 1 tbsp cocoa
• ½ tsp baking powder
• ¼ tsp white wine vinegar
• 150 ml cream
• 1 packet of vanilla sugar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 2 minutes; Total time approx. 12 minutes

Mug Cake, makes 2 mug cakes each

For the Oreo version, melt the butter in a microwave for about 20 seconds. Add the egg, milk, vanilla extract, and sugar and stir in. Then stir in a pinch of salt and 3 tablespoons of flour. Finally, mix the remaining flour with the baking powder and stir into the batter. Crush the Oreo cookies. This works best in a mixer or by hand by placing them in a sealable freezer bag and crumbling with a rolling pin. Fold 3/4 of the Oreo crumbs into the batter. Fill two small mugs about halfway with the batter and microwave for 2-2.5 minutes at 700 watts. Whip the cream with vanilla sugar until stiff peaks form, spread over the finished mug cake, and scatter the remaining Oreo crumbs on top as decoration. For the Nutella version, melt the Nutella and butter in a microwave for about 20 seconds, then stir in an egg. Stir in the milk, vanilla extract, and sugar. First fold 3 tablespoons of flour into the mixture, then mix the remaining flour with the baking powder and gradually stir in. Add 2 tablespoons of chopped hazelnuts, fold in, and fill half of the finished batter into two small mugs. Microwave for 2-2.5 minutes at 700 watts. Finally, whip the cream with the vanilla sugar until stiff, spread it on the finished mug cake, and decorate with the remaining hazelnuts. For the red velvet version, thoroughly mix the rapeseed oil, buttermilk, egg, and food coloring. Stir in the sugar and vanilla extract, then gradually stir in the flour and cocoa. Finally, stir the baking powder and white wine vinegar into the batter. Fill half of the finished batter into two small mugs and microwave for 2-2.5 minutes at 700 watts. If desired, top the mug cake with whipped cream. Note: Unannounced visitors are no longer a problem with these practical mug cakes. These fragrant mug cakes can be prepared quickly and easily in a variety of variations. There are no limits to the baker’s creativity. Small changes to the recipe are easy. For example, the Oreos can easily be replaced with other cookies. No oven nearby? These little cakes only need two minutes in the microwave.