Ingredients and Weight:
- All-purpose flour: 1 cup (120g)
- Granulated sugar: 1 cup (200g)
- Unsweetened cocoa powder: 1/4 cup (30g)
- Baking powder: 1 teaspoon (5g)
- Baking soda: 1/2 teaspoon (2.5g)
- Salt: 1/4 teaspoon (1.25g)
- Buttermilk: 1/2 cup (120ml)
- Vegetable oil: 1/4 cup (60ml)
- White vinegar: 1 tablespoon (15ml)
- Red food coloring: 1.5 teaspoons (7.5ml)
- Vanilla extract: 1 teaspoon (5ml)
Preparation Time:
15 minutes
Cooking Time:
90-120 seconds per mug (in the microwave)
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, vegetable oil, white vinegar, red food coloring, and vanilla extract.
- Add the wet ingredients to the dry ingredients and whisk until just combined. Do not overmix.
- Divide the batter evenly among 8 microwave-safe mugs or ramekins.
- Microwave on high for 90-120 seconds, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool for a few minutes before serving.
Nutritional Information:
Per mug:
- Calories: 250
- Fat: 10g
- Saturated Fat: 5g
- Cholesterol: 0mg
- Sodium: 150mg
- Carbohydrates: 35g
- Fiber: 2g
- Sugar: 20g
- Protein: 5g
Dish Characteristics:
- Moist and fluffy
- Intense red velvet flavor
- Sweet and slightly tangy
- Quick and easy to make
User Comments:
- "These mug cakes were so easy and quick to make, and they tasted amazing!"
- "The perfect dessert for satisfying a sweet tooth without overindulging."
- "The red velvet flavor was spot-on, and the cakes were perfectly cooked in the microwave."
- "I've made these cakes several times now, and they're always a hit with my family and friends."
- "Highly recommend these mug cakes for anyone who loves red velvet cake!"
Special Precautions and Tips:
- Make sure to use microwave-safe mugs or ramekins.
- Do not overcook the cakes, as they will become dry and rubbery.
- If you don't have red food coloring, you can use beetroot powder or concentrated pomegranate juice to achieve the red velvet color.
- These cakes are best served warm, with a dollop of whipped cream or cream cheese frosting.
