Serves 3
Difficulty: Easy
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
For the mug cake:
-
Add the flour and sugar to a bowl and combine.
-
In a separate bowl, whisk together the milk, oil, eggs, vanilla, and caramel treat.
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Add the wet ingredients to the dry and mix until well combined. Fold in the peppermint crisp chocolate.
-
Grease three mugs and spoon in the mixture until the they are half full.
- 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:
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In a bowl, combine the whipped cream and caramel treat to make a creamy caramel sauce.
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Spoon the sauce onto a cooled mug cake and sprinkle with the peppermint crisp chocolate.