Candy Cane Cookies and Cream Mug Cake
Peppermint candy cane is mixed with cookies and cream for a wintery, holiday mug cake.
Ingredients
- 6 tbsp all-purpose flour
- 1/2 tsp baking powder
- 2 tbsp + 1 tsp granulated white sugar
- 4 1/2 tbsp fat-free or low fat milk
- 1 tbsp vegetable oil
- 1/4 tsp vanilla extract
- 2 candy cane Oreos or candy cane creme sandwich cookies, crushed
- 1 crushed peppermint candy or 1 tsp crushed peppermint candy cane
Instructions
- Combine all ingredients except the cookies and candy into a microwave-safe mug that can hold at least 12 oz of liquid. If you want the cake just brimming over the top, use an 12 oz mug. If you use a larger mug, that is fine, your cake just won't rise as high. Mix ingredients with a small/mini whisk until batter is completely smooth.
- Stir in crushed cookies into the batter. Sprinkle crushed peppermint candy on top.
- Cook in microwave for about 1 minute and 30 seconds. Let cake cool a few minutes before eating. Top with whipped cream, chocolate sauce, or any other frosting/sauces of your choice if desired. Cake is best consumed while still warm or within a few hours of it being cooked.
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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