With Valentine’s Day right around the corner, red velvet cakes have been everywhere.
This past weekend, I participated in a red velvet cupcake tasting organized by Mary of This Tasty Life, trying out red velvet cakes from all over San Diego. It was quite fun, but it also made me realize that my red velvet mug cake needs work.
Inspired by the tasting, I went back in the kitchen, making several test batches. I finally created one I’m pretty satisfied with. It smelled really great after it finished cooking. I couldn’t find my proper piping tips, so excuse the messy frosting job.
I’m still looking for a perfect regular red velvet cupcake recipe, so if anyone has a favorite one to share, please let me know!
Red Velvet Mug Cake
- 4 tbsp all purpose flour
- 2 tbsp granulated sugar
- 1/2 tbsp unsweetened cocoa powder
- 1/8 tsp baking soda
- 2 tbsp buttermilk
- 1 tbsp fat free milk
- 1/2 tbsp vegetable oil
- 1/8 tsp distilled vinegar
- 1/4 tsp red food coloring
cream cheese frosting (serves 2)
- 1 oz cream cheese
- 1 oz butter
- 4-6 tbsp powdered sugar depending on how sweet you like your frosting
- Combine all mug cake ingredients into an oversized microwave-safe mug. Mix with a small whisk until batter is smooth. Cook cake in microwave for about 1 minute.
- Let cake cool and fully develop flavors before eating, about 30 minutes. While waiting, make the cream cheese frosting by combing all ingredients in a mixing bowl and mixing on high speed until frosting is light and fluffy.
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.