Champagne Mug Cake
Here is one more New Year’s Eve recipe idea: champagne flavored mug cakes cooked directly in champagne flutes. You can top them with a light champagne cream frosting and some silver sprinkles.
It’s back to normal life in San Diego for me. I am missing my family and my dog though. I am especially sad that my dog refused to say bye to me. Does this happen to anyone else? She gets mad that I’m leaving her, so she refuses to acknowledge or look at me and when I try to hug her bye– she turns her head away. It makes me feel even sadder!
How can I say no to this face?
One of the traditions my family used to always have during New Year’s Eve was to toast with champagne at midnight. Even though I won’t be spending New Year’s Eve with them this year, I still buy champagne every year for a midnight toast. And I plan on making these cakes too.
Because alcohol tends to disappear during cooking, the cake itself doesn’t have that much champagne flavor, but you can taste the fizz from the bubbles in it, especially if you eat it shortly after it’s made. To help bring out the champagne flavor, I recommend you do the frosting, which has some champagne mixed it. It’s a really basic whipped cream frosting with a little bit of champagne added and it really brings the flavors together.
Just a reminder, this recipe is featured in my new cookbook* of nearly 100 mug cakes!
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for the cake
- 4 tbsp all purpose flour
- 1/4 tsp baking powder
- 1 tbsp granulated sugar
- 2 tbsp fat free milk
- 2 tbsp dry champagne
- 1/2 tbsp vegetable oil
for the frosting (serves 2)
- 1/2 cup heavy whipping cream
- 1 tbsp dry champagne
- 2 tsp granulated sugar
For the cake: Combine all ingredients into an oversized microwave-safe mug. Mix with a small whisk until batter is smooth. If desired, pour batter into a full-sized champagne flute (at least 6 oz). Make sure the batter only fills up half of the flute as it will likely rise past the top when finished cooking.
Cook in the microwave for about 1 minute. Top of cake should be dry. If cakes have risen past the rim, you can push them back down before frosting. Cakes are best consumed soon after being cooked otherwise, they lose the champagne flavor and fizz.
To make the frosting: combine frosting ingredients into the bowl of stand mixer and whip on high speed until stiff peaks form. Let cake cool a few minutes before frosting tops of cakes.
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- For best results use a freshly popped open bottle of bubbly. If your champagne has started to go flat, it will be very hard to taste it in the cake.
- I highly recommend you make this with the frosting otherwise the cake is quite plain and the champagne flavor very faint. Also please don't make these too far ahead of time, as the cakes will lose their fizz and champagne flavor.