These champagne flavored mug cakes cook directly in champagne flutes. You can top them with a light champagne cream frosting and some silver sprinkles for a fun New Year's Eve dessert.
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.
Notes
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.
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.