Ingredients
To create this single-serving marvel, you’ll need a few pantry staples and, of course, those luscious strawberries. Each ingredient plays a crucial role in achieving that perfect texture and flavor in record time.
- All-Purpose Flour: 1/4 cup (30g) – This is the structural backbone of your cake, providing the body and chew. Standard all-purpose flour works best for a tender crumb.
- Granulated Sugar: 2 tablespoons (25g) – For sweetness, of course! This amount provides a nice balance without being overly saccharine, letting the strawberry flavor shine.
- Baking Powder: 1/4 teaspoon – The leavening agent that gives your mug cake its delightful lift and fluffiness, preventing a dense, heavy texture.
- Pinch of Salt: Approximately 1/8 teaspoon – Salt is a flavor enhancer; it doesn’t make the cake salty but rather brightens the other flavors, especially the sweetness and fruitiness.
- Milk: 2 tablespoons (30ml) – Any kind of milk works (dairy, almond, soy, oat). This adds moisture and helps bind the dry ingredients together.
- Vegetable Oil: 1 tablespoon (15ml) – (or melted butter) For richness and moisture. Oil tends to make microwave cakes extra moist compared to butter, but butter adds a lovely flavor.
- Vanilla Extract: 1/4 teaspoon – A classic baking aroma that complements the strawberries beautifully and adds depth to the cake’s flavor profile.
- Fresh Strawberries: 2-3 medium strawberries, finely diced (about 1/4 cup) – The star of the show! Dicing them finely ensures they distribute well and cook through, releasing their sweet juices into the cake.
Instructions
Follow these simple steps, and you’ll be enjoying your warm strawberry mug cake in no time. The key is to mix just until combined to ensure a tender cake.
- Prepare Your Mug: Choose a standard-sized microwave-safe mug (at least 10-12 oz capacity to prevent overflow). You can lightly grease the inside with a tiny bit of oil or butter if you’re concerned about sticking, but it’s often not necessary.
- Combine Dry Ingredients: In the mug, add the all-purpose flour, granulated sugar, baking powder, and the pinch of salt. Whisk these together thoroughly with a fork. This step is crucial for ensuring the baking powder is evenly distributed, which leads to a uniformly risen cake.
- Add Wet Ingredients: Pour in the milk, vegetable oil (or melted butter), and vanilla extract directly into the mug with the dry ingredients.
- Mix the Batter: Using the same fork, stir everything together until just combined. Be careful not to overmix! A few small lumps are perfectly fine. Overmixing develops the gluten in the flour too much, which can result in a tough or rubbery cake.
- Fold in the Strawberries: Gently fold in the finely diced fresh strawberries. Try to distribute them evenly throughout the batter.
- Microwave with Care: Place the mug in the center of your microwave. Cook on high power for 70-90 seconds. Microwave wattages vary greatly, so cooking times can differ.
- For a 1000W microwave, start with 70-80 seconds.
- For an 800W microwave, you might need 80-90 seconds or slightly more.
- For a 1200W microwave, you might need as little as 60-70 seconds.
- Check for Doneness: The cake is done when it looks set on top and springs back lightly when you gently press it. A toothpick inserted into the center should come out with a few moist crumbs attached, but not wet batter. If it’s still gooey, microwave in 10-second increments until cooked through. Be very careful not to overcook, as this will make the cake dry and tough.
- Cool Slightly and Enjoy: Carefully remove the mug from the microwave (it will be hot!). Let the cake cool for a minute or two before diving in. This allows the cake to finish setting and prevents you from burning your mouth. Enjoy it straight from the mug!
Nutrition
- Serving Size: one normal portion
- Calories: 350