Blackberry Shortcake Mug Cakes
Back to Recipes & MoreIngredients
- 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
- 1/3 cup (80 ml) heavy cream
- 2 tbsp (15 g) Redpath ® Icing Sugar
- Whole blackberries, washed and dried
Instructions
- 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.
- Meanwhile, in a small bowl whisk together the flours, baking powder, and salt. Set aside.
- 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.
- 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.
*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.
