4.57 from 16 votes
Classic White & Raspberry Mug Cakes for 6
Prep Time
20 mins
Cook Time
6 mins
Total Time
26 mins
 
Servings: 6
Author: Gemma Stafford
Ingredients
  • 1 1 ⁄2 cup Ghirardelli Classic White Chips
  • 1 1 ⁄3 cup milk
  • 6 teaspoon flavorless oil (canola oil/coconut oil/sunflower oil) 6 tablespoon sugar
  • 1 1 ⁄3 cup all-purpose flour
  • 1 1 ⁄2 teaspoons baking powder
  • 6 tablespoon raspberry jam
  • Toppings (optional): Whipped Cream
  • Fresh Raspberries
  • White Chocolate Shavings
Instructions
  1. In a large bowl, stir in the white chocolate and milk. Microwave until melted, around for 60-90 seconds.
  2. Stir in the oil, sugar, flour and baking powder until combined.
  3. Divide the mix evenly between 6 mugs.
  4. If you don’t want to cook them off straight away then place them in the refrigerator for up to 24 hours.
  5. Microwave 1 at a time for 45-60 seconds. (Timing is based on my 1200W microwave so your timing might vary). Cook one at a time so they each cook evenly.
  6. Allow to cool for at least 5 minutes and then pipe on your whipped cream. Finish with fresh raspberries and white chocolate shavings.