I’ve got a serious bone to pick with mug cakes. While I love the concept of mug cakes, every time I went out looking for a recipe to satisfy my sweet tooth, the mug cakes I found fell in one of the following categories:
1. Very super healthy but tasting similar to sawdust
2. Super indulgent, with as much as 2 or 3 tablespoons (!!) nut butter in a single serving, meaning 200-300 calories in nut butter alone
When I’m looking to make a mug cake, I want it to taste great but I’m also not looking to consume a huge number of calories. In that case, I would just make a regular cake or go to Whole Foods for a cupcake. The other week as I was leaving work, I swung by the company store (yes, we have a company store and it’s wonderful) and picked up a box of Betty Crocker Party Rainbow Chip cake mix. We don’t usually have things like cake mix sitting around at home since I’m more of a from-scratch baker, but something about that Party Rainbow Chip was calling my name.
Turns out I was right. I’ve found plenty of ways to use the cake mix I picked up last week. I was delighted when I figured out that I could make an incredibly easy and tasty mug cake with just a few ingredients. A little bit of cake mix, an egg white and a few tablespoons of milk is all you need to make a mug cake any night of the week. While it’s not exactly health food, it’s certainly healthier than a lot of the mug cakes out there and tastes so much like a regular cupcake! From now on, I’ll be keeping a box of cake mix in my pantry just in case.
- ¼ cup Betty Crocker Party Rainbow Chip cake mix (or similar cake mix)
- 1 egg white
- 2 tablespoons milk
- In small bowl, whisk together the cake mix, egg white and milk until smooth. Spray a mug with cooking spray. Pour cake batter into mug and microwave 30 to 40 seconds or until cake is cooked through. It’s better to undercook than overcook mug cakes.
- Serve cake warm plain or with a dollop of Greek yogurt or peanut butter as “frosting.”