Beware, mug cake fans; it could become your new favorite! A Cinnamon Nut Swirl Mug Cake is akin to a trim-cut cinnamon roll that doesn’t require mixing, no rising, and no rolling! This is the ideal quick fix for when you need some bites of cinnamony sweetness without having a whole pot of rolls looking at you all day. If you don’t need to shell out $5 for a cinnamon roll, that’s the dimensions of your head. Because although I am a sucker for big cinnamon rolls, I don’t need them that large, but I don’t need the cinnamon roll.
WHAT’S WITH MUG CAKES, ANYWAY?
Mug cakes aren’t the best choice for everyone, but if the kind of person does not like having sweets around but occasionally craves sweets, these cakes are the perfect single-serving treat. They require just enough effort, so I’m not attracted to making them all the time. However, they’re simpler than making a whole dessert or going to buy just a part of something. They also require a pantry with baking essentials, including sugar, flour, baking powder, etc.
DO I HAVE TO USE A MICROWAVE?
This recipe was specially designed for microwave use. Ovens cook at a slower rate. Therefore this recipe needs to be tested and modified to account for this difference. Unfortunately, I haven’t tried this recipe with conventional ovens.
CAN I USE NON-DAIRY MILK?
Since the milk is such a tiny amount in this recipe, I think you can make do with alternative milk that is not dairy-based, such as soy or almond. You might also be able to make an alternative to not dairy-based butter; it does not contain a high proportion of water. I haven’t tested this recipe using any of these ingredients; however, this is my best assumption.
ESTIMATED PRICING
Check out the breakdown of pricing below with a grain of salt. This recipe has tiny ingredients that would cost a penny at regular volumes. The calculations are more likely to be in the scope of a general estimation.
INGREDIENTS
Mug Cake Batter
1/4 cup all-purpose flour ($0.03)
1 Tbsp brown sugar ($0.04)
1/4 teaspoon baking powder ($0.01)
1/8 tsp salt ($0.01)
1/8 tsp cinnamon ($0.02)
One tablespoon of chopped pecans or walnuts (optional) ($0.16)
1/2 Tbsp butter melted ($0.03)
2 Tbps of milk ($0.04)
Cinnamon Butter Swirl
1/2 Tbsp butter melted ($0.03)
One teaspoon of brown sugar (0.02)
1/2 tsp cinnamon ($0.05)
Icing
One tablespoon powdered sugar ($0.01)
1/2 tsp of milk ($0.01)
INSTRUCTIONS
In a mug of small size (about one cup volume), mix in the ingredients to make,e the batter for the mug cake, including flour, brown sugar,r, flour powder, salt, cinnamon, and chopped pecans.
Add, and as have been melted along with the milk and dry mix in the mug, and stir until you get a thick batter.
Melt the butter within a separate vessel or bowl in a separate bowl or mug to make the cinnamon swirl (about 15 seconds in the microwave). Mix the brown sugar and cinnamon in the butter to melt.
Pour the cinnamon swirl into the cake batter in the mug and gently fold them in until they’re only half-mixed. There should be long ribbons from the wheel of cinnamon across the batter.
Microwave the cake for 45 to 55 minutes (for 1100 watt microwave, the cooking time will differ based on the wattage of your microwave). The mug cake will likely produce plenty of steam during cooking, and you shouldn’t be worried about it. Allow the cake to cool for about 2 minutes.
Mix it with the sugar powder and milk to make the icing when the mug cake cools. Use the same bowl that you used for the cinnamon swirl. The remaining cinnamon inside the bowl can be used to flavor the frosting.
