Blackberry Shortcake Mug Cakes

Cake in a mug, how cute! Mug cakes are a great way to get the whole family cooking because it's easy for everyone to make their own. A simple recipe come dessert time that proves mugs aren't just for coffee and tea!

YIELDS

2 (8 oz) mug cakes

PREP TIME

10 minutes

COOK TIME

2 to 3 minutes

INGREDIENTS

What you need for the cakes

  • 3 tbsp (43 g) unsalted butter
  • ¼ cup (60 ml) buttermilk
  • ½ cup (62 g) all purpose flour
  • ½ tsp (3 g) baking powder
  • ¼ tsp (1 g) salt
  • ⅓ cup (67 g) Redpath® Granulated Sugar
  • 1 large egg
  • 1 ½ tsp (8 ml) pure vanilla extract
  • 8 whole blackberries, washed, dried, and sliced in halves

What you need for the topping

  • 1/3 cup (80 ml) heavy cream
  • 2 tbsp (15 g) Redpath ® Icing Sugar
  • Whole blackberries, washed and dried

INSTRUCTIONS

How to Prepare the Cakes

  1. In a measuring cup, or a medium microwaveable bowl, warm up the butter and buttermilk at 10 second intervals until butter is just melted. Stir and set aside to cool slightly.
  2. Meanwhile, in a small bowl whisk together the flours, baking powder, and salt. Set aside.
  3. Add the Redpath® Granulated Sugar, egg, and vanilla extract into the buttermilk mixture, whisking until sugar is dissolved and the mixture is well combined. With a rubber spatula, fold in the dry ingredients.

4. Place about a quarter of the batter into the bottom of each mug, dropping 4 blackberry halves into the batter.

5. Evenly divide the remaining batter into each mug and place the remaining blackberry halves on top.

6. Microwave each mug separately for 2 ½ to 3 minutes, or until the top springs back when gently pressed. Cool slightly.

How to Prepare the Toppings

  1. In a small bowl that has been chilled, whisk the heavy cream and the Redpath® Icing Sugar together until stiff peaks begin to form. Place a heaping dollop of the whipped cream onto the warm mug cakes and garnish with a few whole blackberries. Serve immediately.

CHEF'S TIPS

  • If mug cake is not ready after 2 ½ minutes, microwave at 10 or 15 second intervals until the cake springs back when gently pressed. Not all microwaves are made the same, therefore the cake may take a minute or two longer than the stated time.
  • If buttermilk is not available, mix 1 teaspoon (5 ml) of white vinegar or lemon juice into ¼ cup (60 ml) of milk. Stir and allow to sit for 5 minutes to thicken. Proceed as directed in the recipe.
  • Best eaten when warm.