If you haven’t already figured it out, my mind was filled with tons of Easter ideas these last few weeks. Which doesn’t totally make sense because my family doesn’t do anything fancy to celebrate Easter. We mainly just eat a lot of Easter candy.
My original hope when making the Peep topped cake was that the Peep would melt like a frosting over the cake. I’ve seen people use regular marshmallows and top it on a just finished cupcake for a quick frosting. I’ve never actually done it myself though. Well, it didn’t happen with these peeps. They didn’t melt even a little despite the piping hot cake. What the heck are these peeps made of?!
Anyhow, it’s not just the Peep that makes this an Easter mug cake. It’s a white chocolate cake with Easter colored sprinkles, similar to a funfetti cake.
Continuing with my theme of simplifying mug cakes, I managed to cut out the egg and extra oil. The white chocolate flavor is not as noticeable as usually regular chocolate, but it does give the cake the needed oil to keep it moist. This is an easy peasy cake, perfect for one.
Easter White Chocolate Mug cake
- 1/4 cup white chocolate chopped
- 3 1/2 tbsp skim milk
- scant 4 tbsp all purpose flour
- 1/4 tsp baking powder
- 1 tbsp sugar
- 1 tbsp Easter colored sprinkles
- Microwave white chocolate and milk in a mug for about 40 seconds. Stir until chocolate is completely melted. If you can't get the chocolate to completely melt, microwave for an additional 20 seconds and stir again.
- Add in flour, baking powder and sugar and mix until smooth with a small whisk. Add in sprinkles and stir. Microwave for about 1 minute 30 seconds. Top of cake should be dry. Top with a Peep if desired. Let cake cool for about 20 minutes before eating to allow the cake to properly set.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.