![TopLay - Peppermint Mug Cake TopLay - Peppermint Mug Cake](https://toplay.co.za/wp-content/uploads/2022/03/NU7A9869-scaled-1920x500.jpg)
PEPPERMINT CRISP MUG CAKE — A SPIN ON A CLASSIC!
![Group 526 Group 526](https://toplay.co.za/wp-content/uploads/2021/07/Group-526-80x79.png)
Serves 3
![Group 524 Group 524](https://toplay.co.za/wp-content/uploads/2021/07/Group-524-80x71.png)
Difficulty: Easy
![Group 525 Group 525](https://toplay.co.za/wp-content/uploads/2021/07/Group-525-80x79.png)
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 TopLay - Peppermint Mug Cake](https://toplay.co.za/wp-content/uploads/2022/03/NU7A9869-scaled-600x400.jpg)
For the mug cake:
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Add the flour and sugar to a bowl and combine.
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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.
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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.