Mug cakes don’t always have to be cakes. Sometimes, they’re cookies! This recipe is the perfect fusion of a snickerdoodle cookie and a mug cake. It’s ready in just five minutes and has cinnamon sugar woven throughout for maximum flavor.
You'll get better results if you microwave the cake in a tall, thin mug with straight sides instead of curved or rounded sides, so the cake will cook evenly all the way through. Also, keep in mind that these mug cakes will rise quite a bit, so only fill the mug about halfway.
Snickerdoodle mug cake
1
4 minutes
1 minute
5 minutes
2 tablespoons butter, melted
1/4 cup milk
1/2 teaspoon vanilla
6 tablespoons self-rising flour
2 tablespoons sugar
1/4 teaspoon cinnamon
1 tablespoon cinnamon sugar
In a small, microwave-safe bowl, melt the butter in the microwave, and allow to cool slightly.
Add the milk and the vanilla, and whisk until fully combined.
Add the flour, the sugar, and the cinnamon. Whisk until smooth.
Once combined, put one spoonful of the batter into the bottom of the mug.
Sprinkle the top with about one-fourth of the cinnamon sugar.
Put another spoonful of batter on top, and repeat with the remaining cinnamon sugar and batter, ending with a sprinkling of the cinnamon sugar on top.
Microwave the mug cake for 1 minute on high.
Check the cake by pressing gently on the top. It should spring back. If it doesn't, continue to microwave in 10-second intervals until it does.
Serve immediately.