Hello everyone, hope your all doing well. For this blog I decided to do another one of my favorite cookbooks because I really liked doing the first one. This recipe comes from the book Mug Cakes, by Leslie Bilderback. Now I know what you’re thinking: I want one of your recipes, Bernadine!!😑 But don’t worry- I’m just planning on what my next recipes to show you guys, so hang tight!! For now, enjoy this red velvet mug cake! I love it because sometimes you don’t want to make a whole cake and frost it and all those steps, so this is perfect when you just want one serving if cake!! Enjoy!
Red velvet mug cake recipe:
1 large egg
3 tbs. vegetable oil( I use canola oil)
1 tsp. of liquid red food coloring (5ml)
3 tbs. of buttermilk (75ml)
2 tsp. of pure vanilla extract (10ml)
1/4 cup of granulated sugar (50g)
2 tbs. of unsweetened cocoa powder (15g)
1/4 cup of self rising flour (30 g)
a pinch of kosher salt
1/4 tsp. of cider vinegar
In a large mug, whisk together the egg and oil with a fork. Stir in the food coloring, buttermilk, vanilla, and sugar. Add the cocoa, flour, salt, and vinegar. Beat the batter until smooth. Divide the batter between two mugs. Microwave separately for 1 and a half to 2 and a half minutes each until risen and firm.
Top with my recipe for delicious cream cheese frosting!
( P.S.- I tried to convert this recipe into the metric unit as much as possible, but please be mindful if i accidentally put the wrong measurement because im still learning. Here in the U.S., we dont use the metric system, so I tried my best for those of you who live outside of the U.S. Or use the metric system.☺️)
(P.P.S. The first Ask Bern will be Saturday, so please LOAD the comment section with all your baking questions! Ive received some of them, and if you asked, I will answer your question in Ask Bern. You can also email me your questions at my email which is email@example.com.)