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Mug Cakes, 1 Minute Mug Cakes, Microwave, Gemma Stafford, Recipes, No Bake

1 Minute Microwave Mug Cakes: 5 flavors

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Hi Bold Bakers! Enjoy my original BIG & BOLD Microwave Mug Cakes including Funfetti, Chocolate and Banana (gluten free), Apple Crumble, Red Velvet and Rainbow Cake!!! These little cakes are impressive treats for after school snacks, birthday surprises or any time of year! 

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4.9 from 32 reviews
Funfetti Mug Cake 1 Minute Mug Cakes Made in the Microwave
 
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Author:
Recipe type: Mug Cake, no bake, single serving
Serves: 2
Ingredients
  • 2 tablespoons (2oz/ 60g) unsalted butter
  • 1 large egg
  • 2 tablespoons milk
  • 1 teaspoon pure vanilla extract
  • ¼ cup (50g) granulated sugar
  • 6 tablespoons (50g/ 1¾ oz) self-rising flour ( to make SF flour add 2 tsp of baking powder to 150g/6oz/1 cup plain flour)
  • tiny pinch of kosher salt
Instructions
  1. Place the butter in a large mug and microwave it for 20 to 30 seconds until melted.
  2. Add the egg and whisk it in with a fork.
  3. Stir in the milk, vanilla, and sugar.
  4. Add the flour and salt. Mix the batter with a fork until smooth.
  5. Divide the batter between two mugs. Microwave separately for 50 seconds each until risen. Take care not to overcook or the cake will dry out fast
Nutrition Information
Serving size: 1

 

 

4.9 from 32 reviews
Chocolate Banana Mug Cake 1 Minute Mug Cakes Made in the Microwave
 
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Recipe type: Gluten free, Mug Cake, no bake, single serving
Serves: 2
Ingredients
  • 1 ripe banana
  • ¼ cup (4 tbsp) peanut butter (or any nut butter)
  • 1 large egg
  • 2 teaspoons granulated sugar
  • 3 tablespoons unsweetend cocoa powder
Instructions
  1. Mash the banana in a large mug with a fork.
  2. Add the nut butter and egg and mix thoroughly.
  3. Stir in the sugar and cocoa and beat until smooth.
  4. Divide the batter between two mugs.
  5. Microwave separately for 1 minutes each until risen and firm. (every microwave is different so cooking may vary)
  6. Take care not to over cook or the cake will dry out fast.
  7. Best eaten straight away

 
4.9 from 32 reviews
Red Velvet 1 Minute Mug Cakes Made in the Microwave
 
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Author:
Recipe type: Mug Cake, no bake, single serving
Serves: 1
Ingredients
  • 4 tbsp flour
  • 4½ tbsp sugar
  • ⅛ tsp baking powder
  • 1½ tbsp unsweetened cocoa powder
  • pinch of salt
  • pinch of cinnamon
  • 3 tbsp oil
  • 3 tbsp buttermilk (substitute sour cream or yogurt if not available)
  • 1 egg
  • 1 tsp Vanilla extract
  • ½ tsp red food coloring
Instructions
  1. Mix all the wet ingredients together into an oversized mug using a fork until batter is smooth.
  2. Add in the dry ingredients and mix until combined
  3. Cook in microwave for 50 seconds. (every microwave is different so cooking may vary)
  4. Be careful not to overcook as batter will become dense and rubbery.
  5. Let cake cool slightly before piping on cream cheese frosting.
Nutrition Information
Serving size: 1

 
4.9 from 32 reviews
Apple Crumble 1 Minute Mug Cakes Made in the Microwave
 
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Author:
Recipe type: Mug Cake, no bake, single serving, egg free desserts
Serves: 1
Ingredients
  • 3 tablespoons flour
  • 1 heaping tablespoon brown sugar
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon baking powder
  • 1 tablespoon applesauce
  • ½ tablespoon vegetable oil
  • ½ tablespoon milk
  • ⅛ teaspoon vanilla extract
  • crumble topping
  • 1 tbsp butter
  • 2 tbsp flour
  • 1 tbsp brown sugar
Instructions
  1. In a small mug, mix together dry ingredients very well.
  2. Add applesauce and mix until just combined (it will be thick and sticky) and then add veg oil, milk and vanilla and stir until wet; do not over mix.
  3. For the crumble: In a separate bowl, combine 1 tbsp of butter, 2 tbsp of flour, 1 tbsp of brown sugar with a fork until combined.
  4. Microwave on high for about 45 seconds. (every microwave is different so cooking may vary). Take care not to over cook the cake or it will dry out fast.
  5. Serve with ice cream and salted caramel sauce
Nutrition Information
Serving size: 1

 
4.9 from 32 reviews
Rainbow Mug Cake 1 Minute Mug Cakes Made in the Microwave
 
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Author:
Recipe type: Mug Cake, no bake, single serving
Serves: 4
Ingredients
  • ½ cup (100g) white sugar
  • 1 sticks (100g) butter, softened at room temperature
  • 2 eggs at room temperature, lightly beaten
  • 1 teaspoons vanilla extract
  • 1 cups (110g/ 4oz) All purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • pinch salt
  • red, orange, yellow, green, blue, food colouring
Instructions
  1. In a large bowl cream the sugar and butter together until light in colour and fluffy in texture - about 3 minutes. Use a hand whisk.
  2. Crack in an eggs, mix in well, and follow with the nxt egg. and pour in the vanilla extract. Beat for another minute until well combined.
  3. Add in the dry ingredients until just combined - don't over-mix!
  4. Divide the mixture as evenly as you can between 5 bowls.
  5. Add a couple of drops of food colouring to each bowl and mix very gently. - again, do not over-mix!
  6. Spoon the colors between the 4 mugs one spoonful at a time. Lay the different colored cake batter on top to create a marbled effect
  7. Microwave for 45 seconds (every microwave is different so cooking may vary)
  8. Take care not to over cook the cake or it will dry out fast.
  9. Decorate your cake with my cream cheese frosting. (see Red Velvet cake recipe above)

 

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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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332 Comments

  1. Joeun on July 19, 2017 at 5:02 pm

    Hi Gemma! For the chocolate banana cake, would it be okay if i used organic cane sugar or brown sugar instead of granulated sugar?

    • Profile photo of Gemma Stafford Gemma Stafford on July 20, 2017 at 2:30 am

      Hi Joeun,
      Yes! I think this will be perfectly fine. I do hope you enjoy this recipe, let us see the results too!
      Gemma 🙂

  2. Thalia on July 16, 2017 at 11:26 pm

    hello gemma , i have a question for your red velvet mug cake what kind of oil do u use ?? is it flavourless oil ? or oil for frying ? thankyouu

    • Profile photo of Gemma Stafford Gemma Stafford on July 16, 2017 at 11:48 pm

      Hi there Thalia,
      I use flavorless oil for most of these recipes. That is a good quality Sunflower seed oil/Flax seed oil/or vegetable oil. If oyu read the label on the oil you will see what it is, it is often a blend, many times it is better than you will think!
      Thank you for being with us,
      Gemma 🙂

  3. Luna E. on July 8, 2017 at 4:41 am

    Does it affect the cooking or result if we use thick mugs? How about the shape and size of mugs? I want to try these recipes so badly so I want to make sure I got the basics right. Also, can we put two mugs in the microwave and cook it together or does it need to be one by one? Thank you so much Gemma.

    • Profile photo of Gemma Stafford Gemma Stafford on July 10, 2017 at 8:34 am

      Great question Luna,
      Yes, it really does affect the results. A heavy pottery will take up the heat of the microwave, and the food will not be cooked.
      A very deep mug will not allow the heat to distribute.
      A wide, shallow cup/mug, in a fine microwave proof material, about 6 – 8oz capacity, is pretty perfect. A small cereal bowl will work too, or a little soup bowl. Experiment with one recipe,
      Gemma 🙂

  4. Maisha on June 23, 2017 at 2:41 pm

    Can you use something else instead of baking soda for the microwavable rainbow mug cake? Please can u let me know. Thanks x

    • Profile photo of Gemma Stafford Gemma Stafford on June 25, 2017 at 1:46 am

      unfortuantely it is an important ingredients. If you can’t buy it in stores but it on line. It won’t be expensive 🙂

  5. Eenash on June 12, 2017 at 12:17 pm

    Hi Gemma,
    Will it be ok to use margarine instead of butter and what should i do if I don’t have self raising flour
    Love from Maldives 😊

  6. Profile photo of aisha04 aisha04 on June 12, 2017 at 1:42 am

    Hi Gemma, I am Aisha and I am 11 years old. My mother gave me one of your mug cake recipe (funfetti cake) and it turned out great. I will be turning 12 next month and I will be making one of your mug cake. My mother told me about this website and I love it.

    • Profile photo of Gemma Stafford Gemma Stafford on June 12, 2017 at 2:16 am

      Hi Aisha,
      So nice that you are with us, and that you are baking! well done to you, and to your mother too. Baking is a learning curve, and this is a great place to begin. I wish you much happiness on your birthday, carry on baking, you will be great,
      Gemma 🙂

  7. Profile photo of Dorothea Dorothea on January 29, 2017 at 6:57 pm

    Hi Gemma,
    After a long illness and multiple stomach surgeries I have trouble eating so many foods. Additionally I can only eat very small portions. My problem is that my husband has a major sweet tooth. When I bake a cake he eats most of it and has gained weight. When I eat only a small portion, it is usually too sweet and I get sick from it. But sometimes I want something sweet as well. I have been unsuccessful adjusting recipes. We have a similar problem with meals.
    I have watched many of your videos and decided to try the chocolate banana gluten free mug cake. It was incredible! I made one for my husband also and he was thrilled with it. I didn’t get sick and my husband was not tempted with leftover cake. I am excited about trying out everything you have. Thank you so much, Gemma!!!

    • Profile photo of Gemma Stafford Gemma Stafford on January 30, 2017 at 1:28 am

      Hi Dorothea,
      That is really great! Portion control is such an important part of nutrition, and the mug recipes really help. Choosing one which has banana really adds nutritional value too. I am impressed with how you Bold Bakers look after your husbands and partners in life, well done to you. I hope you feel even better as time goes on,
      Gemma 🙂

  8. Ava on January 1, 2017 at 9:14 pm

    I would like to try the rainbow mug cake but I wanted to know if I could make every different colored section a different flavor of cake.But I wasn’t sure if they would cook unevenly

    • Profile photo of Gemma Stafford Gemma Stafford on January 2, 2017 at 3:53 am

      Hi Ava,
      Flavor will not change baking time, addin a lot of extra liquid will, or extra fats, sugars etc.
      If you can get a gel coloring this will work best, fruit flavors shoule be zest of a well scrubbed citrus, chocolate snould be cocoa powder etc.
      If you keep the texture of the basic ingredients right you should not have any problems.
      Happy New Year to you and yours,
      Gemma 🙂

      • Ava on January 2, 2017 at 5:31 pm

        Thank you so much I’m going to make a banana and chocolate,and the funfetti mug cake cake sometime soon

        Happy new year to you too

        • Profile photo of Gemma Stafford Gemma Stafford on January 2, 2017 at 9:40 pm

          Hi Melissa,

          I’ll make it clearer in the recipe but basically you can ferment your dough for as little as 12 hours and no longer then 18 hours. If you don’t want to use straight away after the 18hours place in the fridge.

          you can cut and roll into ball and refrigerate like that. So then you just have to roll out as needed.

          I hope I explained this clearly enough.
          Gemma.

  9. Arushi on November 14, 2016 at 4:13 pm

    Do you have use self-rising flour for all of them?

    • Profile photo of Gemma Stafford Gemma Stafford on November 15, 2016 at 3:47 am

      You need to check each recipe! All will be different, Gemma 🙂

  10. Profile photo of Lynnie Lynnie on November 10, 2016 at 2:30 am

    Banana & Chocolate one I call a Power Bar – make it for myself for a quick breakfast – filling, full of protein, gluten free and tasty. Don’t even measure anymore.

    • Profile photo of Gemma Stafford Gemma Stafford on November 13, 2016 at 8:36 am

      Hi Lynnie, that is the idea, it is great not to need ot think too hard first thing in the morning! lol, Gemma 🙂

      • Lynnie on November 13, 2016 at 11:23 am

        Looked through a Nutella Mug Recipes book and was not impressed – yours are much, much better!

        • Profile photo of Gemma Stafford Gemma Stafford on November 13, 2016 at 8:41 pm

          aw thats great to hear, thanks so much. I am working on an e-book now in time for Thanksgiving. I’ll make sure it advertise it on Facebook and here so you don’t miss it.

          Gemma.

  11. Sydney on November 8, 2016 at 4:58 pm

    I loved the funfetti cake. I made it in less than 10 minutes and it tasted great!

    • Profile photo of Gemma Stafford Gemma Stafford on November 8, 2016 at 8:04 pm

      Fantastic! I’m delighted to hear that 🙂

  12. Profile photo of biya biya on November 7, 2016 at 5:03 am

    Hi gemma,l am also from Pakistan and in am your biggest fan
    Your recipes is just awesome I loved it .keep making outstanding videos ,
    Love biya:-)

  13. Profile photo of LuLu LuLu on October 8, 2016 at 2:51 pm

    Hi, can you make these into cupcakes, then cook them in a convection oven?

    • Profile photo of Gemma Stafford Gemma Stafford on October 9, 2016 at 3:49 am

      Yes, but these recipes are designed for the microwave, it is better to use conventional recipes.
      However if you wish bake at 180 degrees for about 15 – 20 mins,
      Gemma 🙂

  14. Kim Andrew on September 30, 2016 at 5:43 pm

    The chocolate banana peanut butter mug cake is absolute heaven. I made the recipe and saved half in a mug in the fridge. This way I was able to indulge two nights in a row. Oh my! Thank you.

    • Profile photo of Gemma Stafford Gemma Stafford on October 1, 2016 at 1:52 am

      Hi Kim, well done you, imagine having the discipline to save 1/2 🙂 happy you enjoyed this!

  15. Profile photo of Pamela Pamela on September 23, 2016 at 3:10 am

    Hi Gemma, is it okay for the chocolate banana cake if i don’t use the peanut butter?

    • Profile photo of Gemma Stafford Gemma Stafford on September 24, 2016 at 1:53 am

      Hi Pamela, you can try this without the peanut butter, it adds to flavor and texture too, but you can try it! 🙂

  16. Lakshika on September 5, 2016 at 7:31 am

    Hi gemma!
    For the funfetti mug cake what’s the milk you are using? Is it compulsory to use? Can we ignore that?

    • Profile photo of Gemma Stafford Gemma Stafford on September 6, 2016 at 1:57 am

      Try adding a little water instead,
      Gemma 🙂

  17. Agrani on September 5, 2016 at 7:28 am

    Hello Gemma!! ?
    I really love your receipes and they are so lovely. I’m looking forward to enjoy this. I need to know whether they can be baked in a normal oven? And if so tell me the temperature to be baked. ?

  18. Agrani on September 5, 2016 at 7:27 am

    Hello Gemma!! ?
    I really love your receipes and they are so lovely. I’m looking forward to enjoy this. I need to know whether they can be baked in a normal oven? And if so tell me the temperature to be baked. ?

  19. Lakshika on September 5, 2016 at 7:21 am

    Hey Gemma!
    For the funfetti mug cake what’s the milk that should be used? Is it compulsory to use?

    • Profile photo of Gemma Stafford Gemma Stafford on September 5, 2016 at 7:31 am

      You can use whatever milk you like for this, it is there to soften the mix and make it lighter 🙂

      • Lakshika on September 5, 2016 at 9:05 am

        Can I ignore milk? Or it is compulsory?

        • Profile photo of Gemma Stafford Gemma Stafford on September 6, 2016 at 1:54 am

          Add a little water instead,
          Gemma 🙂

  20. Profile photo of Lynnie Lynnie on August 11, 2016 at 3:35 pm

    Hi, In the Funfetti cake, why use unsalted butter then add salt? (there’s something I’m missing here!)

    • Profile photo of Gemma Stafford Gemma Stafford on August 12, 2016 at 3:10 am

      Hi Lynnie,
      Ha ha! no, you can use either, or both. The problem is that salted butter is not available in a large part of the world, so I cover my bases by using unsalted butter. That is it really,
      Gemma 🙂

      • Profile photo of Lynnie Lynnie on August 12, 2016 at 7:19 am

        Oh, OK. Whew, mystery solved!

        • Profile photo of Gemma Stafford Gemma Stafford on August 13, 2016 at 2:13 am

          Ha ha 🙂

  21. Profile photo of Seline Seline on August 2, 2016 at 6:38 am

    Hi, Gemma! I actually tried the funfetti one at the first time (I never add funfetti in it actually) and then after it works, I tried more variations for it. I change the milk with melted chocolate, matcha green tea, and lemon juice. Guess what? Italways turn out really nice and delicious. My family like it also. Thank you for this recipe, Gemma!

    • Profile photo of Gemma Stafford Gemma Stafford on August 2, 2016 at 1:13 pm

      Hi Seline,
      That is great, i am happy that you are experimenting so well with these recipes. you are an inspiration!
      Gemma 🙂

  22. Libby on July 13, 2016 at 9:30 am

    Hi Gemma! Your mug recipes are delicious and so helpful. You should make more egg free things. Since you’re such a good baker you might make it to food network

    • Profile photo of Gemma Stafford Gemma Stafford on July 13, 2016 at 1:10 pm

      Hi Libby,
      Well thank you for that vote of confidence! I am delighted that you are with us. i will indeed be making more egg free recipes. Do also check out my egg substitute chart here on my website, that way you can bake any recipe without egg,
      Gemma 🙂

  23. Profile photo of LuLu LuLu on July 10, 2016 at 7:05 am

    The Chocolate Banana Mug Cake is the best mug cake ever. It is so rich and decadent. Love the recipes keep them coming!

    • Profile photo of Gemma Stafford Gemma Stafford on July 11, 2016 at 3:11 am

      Hi Lulu,
      I am happy that you enjoyed this treat! it is just the right size too, I think,
      Gemma 🙂

  24. Sofia on June 30, 2016 at 8:12 am

    For the Banana Chocolate mugcake, can a frozen banana work or does it have to be a ripe banana?

    • Profile photo of Gemma Stafford on June 30, 2016 at 1:09 pm

      As long as the banana is not frozen when you use it, it will be fine. Hope this helps 🙂

  25. Erika on June 23, 2016 at 3:08 am

    Hi Gemma!:)
    The recipe says it only takes 1 minute to microwave the cake, but i only have a 500 W microwave. Can I still make it?? How long does it takes for mine??

    • Profile photo of Gemma Stafford on June 23, 2016 at 8:16 pm

      Sure, you can definitely still make this recipe. You will probably need a little more time in the microwave than just 1 minute. Try doing 20 second intervals till your mug cake looks cooked. Be sure to keep and eye on it and use your best judgement. Hope this helps 🙂

    • Lynnie on August 28, 2016 at 4:56 pm

      Erika, I have an 800w oven and do them 1 min, 10 sec. or 1 min, 20 sec.

  26. Profile photo of Jackyccino Jackyccino on June 19, 2016 at 4:32 am

    5 Stars for the chocolate banana mug cake! Always a success, rich in flavor, awesome consistency. I love it 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on June 19, 2016 at 1:49 pm

      🙂

  27. Chloe on June 15, 2016 at 1:35 am

    Hey,
    I made the Funfetti Mug Cake. I didn’t have self-rising flour so I followed your recipe and made my own however the cake turned out a bit bitter… I am wondering if it is the baking power that is making it bitter or if it is something else.

    • Profile photo of Gemma Stafford Gemma Stafford on June 15, 2016 at 1:39 pm

      Hi Chloe,
      It may have been the balance of baking powder to flour. It is easy to make your own self-raising flour. Just add 2 teaspoons of baking powder for each 150g/6oz/1 cup plain flour. Sift well to distribute, sometimes I would sift it twice,
      Gemma 🙂

  28. Uma on June 11, 2016 at 2:29 am

    Oh i loved ur video and tried all of them…each were more delicious than the other..thank u for the recipes Gemma ??

  29. Macarena on May 30, 2016 at 10:02 pm

    Hello! Uhm, I have just prepared the funfetti one now. Can I cook it in one biig mug? or do I really have to cook it separately?

    • Profile photo of Gemma Stafford Gemma Stafford on May 31, 2016 at 2:28 am

      Hi there,
      If oyu cook this in a big container it will not bake properly. Microwaves do not work like a conventional oven. You need to stir things when they are in a large container or they will spot cook. You cannot do this with baked products,
      Gemma 🙂

  30. Jeneche h on May 30, 2016 at 12:23 pm

    Hi, I was wondering for the red velvet cake if we have to use the cocoa powder?

    • Profile photo of Gemma Stafford Gemma Stafford on May 31, 2016 at 2:40 am

      Hi Jeneche,
      Well!! it is an ingredient of red velvet. It affects the color, the texture, and the taste. I do not know another way to do this.
      Gemma 🙂

  31. KarimeB on April 30, 2016 at 2:50 pm

    Hi!
    I have been watching your channel for a long time and i have watched all your episodes!! I have finally decided to try your funfetti mug cake and it turned out AMAZING!! thank you sooooo much and i always look forward every thursday… also tried your brownie recipe and it was delicious too!

    • Profile photo of Gemma Stafford Gemma Stafford on May 1, 2016 at 12:18 pm

      Hi Karime,
      I am so happy to hear that, thank you for being in touch, Stay tuned for lots more to come,
      Gemma 🙂

  32. Shatara on April 25, 2016 at 10:58 pm

    Hey,
    is there any possible way that the mug cakes can sit in the frig a day or two and still be as fresh and enjoyable as when you first get it out the microwave? Or is it possible to re warm them?

    • Profile photo of Gemma Stafford Gemma Stafford on April 26, 2016 at 3:26 am

      Hi Shatara,
      These are best made and eaten in one go. You can prepare the dry ingredients ahead of time, but when there is a raising agent involved you cannot wet this and leave it to stand for too long, it will deactivate. There is not one rule, some of the breakfast recipes can be mixed ahead of time, ready for baking.
      Gemma 🙂

  33. Julia on April 24, 2016 at 7:21 pm

    Could I use applesauce instead of banana???

    • Profile photo of Gemma Stafford Gemma Stafford on April 25, 2016 at 3:15 am

      Hi Julia,
      Yes, do try this out, it should be delicious,
      Gemma 🙂

      • Julia on April 30, 2016 at 7:07 pm

        What amount of applesauce should I use?

        • Profile photo of Gemma Stafford Gemma Stafford on May 1, 2016 at 12:28 pm

          Hi Julia,
          One tablespoon of applesauce is recommended as a substitute for each egg required. Thank you for being in touch,
          Gemma 🙂

  34. Payal on March 30, 2016 at 8:44 am

    Hey gemma , thanks for superb receipes . Could you please lemme know wat is the egg replacement in your mug cake receipes (vegetarians✌?️) .

    • Profile photo of Gemma Stafford Gemma Stafford on March 30, 2016 at 11:05 am

      Hi Payal,
      This is not a special area for me, but I do know from other bold bakers that applesauce works for some recipes.
      Check out this website (www.chefinyou.com) for other great ideas!
      Gemma 🙂

  35. Aaron on March 22, 2016 at 10:28 pm

    Thanks so much for your extremely entertaining videos! About to try one of the recipes for the first time! Can the apple cake recipe be doubled for a larger mug or will the proportions be off?

    • Profile photo of Gemma Stafford on March 25, 2016 at 10:09 am

      Hi Aaron,
      The problem is in how the microwave cooks. If you double this recipe it will not cook as it is designed to do, without reducing the power of the microwave and cooking longer. If you decide to give this a try, do not try in a deep mug, use a flatter, cereal bowl to get the best result. It is worth a try!
      Gemma 🙂

  36. isera on March 7, 2016 at 9:02 am

    Can you use vanilla sugar instead of vanilla extract?

    • Profile photo of Gemma Stafford on March 8, 2016 at 6:26 am

      Hi Isera,
      Yes you can, and how delicious is that! I always remember my Mum’s jar of vanilla sugar, with the used vanilla pods, sometimes as much pod as sugar lol
      Gemma 🙂

  37. Swati on March 4, 2016 at 9:06 am

    Hi, recipes look v tasty. Could you please suggest a replacement for egg in the funfetti recipe and other recipes too! Thanks

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