TopLay - Peppermint Mug Cake
TopLay - Peppermint Mug Cake

PEPPERMINT CRISP MUG CAKE — A SPIN ON A CLASSIC!

Group 526

Serves 3

Group 524

Difficulty: Easy

Group 525

Prep time: 15 min

INGREDIENTS

For the mug cake:
190 ml self raising flour
90 ml sugar
2 TopLay eggs
60 ml oil
90 ml milk
1 heaped tbs caramel treat
1/2 tsp vanilla essence
1 peppermint crisp bar (chopped)

For the topping:
100 ml cream (whipped)
1 heaped tbs caramel treat
1 peppermint crisp bar (chopped)

INSTRUCTIONS

TopLay - Peppermint Mug Cake
For the mug cake:
  1. Add the flour and sugar to a bowl and combine.
  2. In a separate bowl, whisk together the milk, oil, eggs, vanilla, and caramel treat.
  3. Add the wet ingredients to the dry and mix until well combined. Fold in the peppermint crisp chocolate.
  4. Grease three mugs and spoon in the mixture until the they are half full.
  5. Microwave on a high heat for 2 – 2 1/2 minutes or until cooked. Make sure to microwave the cakes one at a time.

For the topping:

  1. In a bowl, combine the whipped cream and caramel treat to make a creamy caramel sauce.
  2. Spoon the sauce onto a cooled mug cake and sprinkle with the peppermint crisp chocolate.