PEACH MUG CAKE RECIPE & INSTRUCTIONS | DEL MONTE®
Satisfy your fruit dessert craving in a snap with ingredients right from your pantry. Great for afterschool snacks too.
Provided by Del Monte
Prep Time 5 minutes
Cook Time 1 minutes
Yield 1
Steps:
- In a large microwave-safe mug (1-1/4 cup capacity), combine cake mix, contents of fruit cup snack and oil. Microwave on HIGH 1 minute or until cake rises and is puffed on top. Fruit will be hot; let stand at least 2 minutes before eating. Add toppings, if desired.
PEACHY BREAKFAST MUG CAKE RECIPE | REE DRUMMOND | FOOD NETWORK
Provided by Ree Drummond : Food Network
Categories main-dish
Total Time 10 minutes
Cook Time 10 minutes
Yield 1 serving
Number Of Ingredients 10
Steps:
- Add the oats, milk, peaches, preserves, baking soda, salt and cinnamon to a blender. Blend until combined, allowing some texture in the mixture.
- Grease a mug with the butter, pour the batter into the mug and microwave until you have a sponge cake consistency in the mug, 1 1/2 to 2 minutes. Let sit for 2 minutes before inserting a skewer into the mug to check that the mixture is cooked. If it is cooked, the skewer should come out clean. If not, continue to microwave in 30-second intervals until done.
- Top with the yogurt and a drizzle of honey.
More about "fruit mug cake recipes"
CHRISTMAS CAKE IN A MUG | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 20 minutes
Calories 725 calories per serving
Grease a 350ml mug with a little butter and set aside. Place the butter, brandy and dried fruit in a mug and microwave for 10–20 seconds until melted. Add the egg, sugar, mixed spice, cinnamon and vanilla and beat with a fork until combined. Add the flour, salt, glace cherries, candied peel and almonds and fold through.
Cook in the microwave for 3 minutes 20 seconds @ 600W, 3 minutes @ 800W or 2 minutes 40 seconds @ 1000W. Leave to cool until it comes away from the edges then turn out onto a plate to cool completely.
Dust a clean work surface with the icing sugar and roll out the marzipan to a size large enough to cover the entire cake. Brush the cake with half the jam then lay over the marzipan, smoothing it down with your palm as you go, trimming any excess at the bottom with a sharp knife. Repeat the process with the ready-to-roll icing.
Mix the royal icing with the water to a thick consistency. Spoon over the centre of the iced cake and allow to dribble down the sides. While still wet, scatter over the sprinkles and gold stars.
Tip: wrap in baking parchment and then coloured tissue for a perfect homemade foodie gift.
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