It’s getting chilly, which means it’s perfect time to cozy up with a hot cup of mug cake. And with the announcement of new movies being made in the Harry Potter ‘verse, it only made sense to figure out how to make a Butterbeer Mug Cake. All you need on a crisp fall day is this and a good book.
I teamed up with Kristina Horner (the resident Harry Potter expert) to film a video on how to make the cake, and then we sat down for a nice discussion/speculation session on the new “Fantastic Beasts and Where To Find Them” movie(s). Check out both videos below! And keep reading for the recipe. As long as you have some basic ingredients, a mug, and 90 seconds, you can have Butterbeer Mug Cake.
Butterbeer Mug Cake
- 4 TBS Flour
- 2 TBS Brown Sugar (I used light brown)
- 2 TBS White Sugar
- 2 TBS Vegetable Oil
- 2 TBS Cream Soda
- A pinch of Salt
- A dash of Imitation Butter Flavor (optional)
- Whipped Cream
Place all ingredients except for the whipped cream into a microwave-safe mug and mix.
Microwave the mug for 90 seconds.
Carefully remove and let cool for a few seconds.
Top with whipped cream.
The mug cake is best enjoyed soon after baking while it’s still warm and gooey.
Easy, huh? Let me know what you think of the mug cake in the comments!
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Can I use rice/nut flour?
I haven’t tried rice or nut flour! I’d say if you can normally substitute it for all purpose flour in cake/cupcake recipes, it should work here. If you try it, let us know how it works!
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Do you have any ideas for what i can use instead of cream soda??
If you have access to a vanilla soda or another sweet flavor that would complement the cake, you can try that!
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