Vanilla Mug Cake

1/4 cup plus 2 tablespoons all-purpose flour

2 tablespoons granulated sugar

1/4 teaspoon baking powder

1/8 teaspoon salt

1/4 cup plus 2 tablespoons milk

1 teaspoon vanilla bean paste

1 1/2 teaspoons vanilla extract

2 tablespoons butter, melted

In a medium bowl, whisk together the dry ingredients.

In a measuring cup, whisk together the milk, vanilla bean paste, and vanilla extract.

Make a well in the center of the dry ingredients, then pour the milk mixture into the center, followed by the melted butter.  Whisk until no lumps remain and batter is smooth and well-combined.

Pour into a 16-ounce microwave-safe mug, or two smaller mugs.

Microwave on high for 130 seconds or 2 minutes and 10 seconds.

Carefully remove from microwave and enjoy!

Serves 1 or 2.

From Table for Two blog

Chocolate Mug Cake

1/4 cup all-purpose flour

2 tablespoon unsweetened cocoa powder

1/4 teaspoon baking powder

2-3 tablespoons granulated sugar

1/8 teaspoon salt

1/4 cup plus 1 tablespoon milk

2 tablespoon vegetable oil

1 tablespoon hazelnut chocolate spread, peanut butter, or mini chocolate chips

In a medium bowl, whisk together the dry ingredients.

Whisk in the milk and vegetable oil until all ingredients are combined and batter has no clumps.

Pour batter into one or two microwave-safe mugs, leaving enough space for the cake to rise without pouring over.

Put hazelnut chocolate spread, peanut butter, or mini chocolate chips in the middle of the batter; just drop it in the middle, no need to push it down as it will sink into the batter when it cooks.

Place a paper towel into the microwave and set the mug on top (this is to catch any batter if your mug cake overflows).  Microwave mug cake for 70 to 90 seconds on high.

Carefully remove from microwave and enjoy!

Serves 1 or 2.

From Table for Two blog