Make up this mix, store it in the freezer. Add 1/2 cup to a mug with 3 tablespoons of your favorite non-dairy milk, whisk and microwave for 90 to 120 seconds (depending on power of your microwave) and BOOM dessert. Seriously, I am a genius. You can also use this to make regular cupcakes – directions in the notes.
Vanilla Mug Cake Mix
Make up this mix, store it in the freezer. Add 1/2 cup to a mug with 3 tablespoons of your favorite non-dairy milk, whisk and microwave for 90 to 120 seconds (depending on power of your microwave) and BOOM dessert. Seriously, I am a genius. You can also use this to make regular cupcakes – directions in the notes.
Nutrition
Ingredients
Method
- Combine baking mix, pudding, baking powder, salt and sugar in the bowl of your food processor. Pulse 5 times to combine.
- Add butter and vanilla and process until mix resembles corn meal, about 30 seconds. Store mix in the fridge for up to a month, in the freezer for 6 months. (Directions for making the mug cake are in the recipe linked to the right — sorry to calculate phe for one, needed to make this two recipes).
Notes
To make a mug cake in case you don’t want to go to the link, it is 1/2 cup (80 gm) of the mix + 3 T (45 gm) your favorite non-dairy milk. My microwave is 880 W. I microwaved for 90 seconds and it was done. I recommend starting at 1 minute and then adding 20 second intervals, until it is cooked. (You should go to the link though, because I added different varieties on it).
To bake regular cupcakes with this mix, line a muffin tin. Add 1 cup (240 gm) rice milk or your favorite non-dairy milk to the entire batch. Bake at 350 for about 18 minutes.
Reader Q&A:
Q: What size box of Jell-O instant pudding box do you use? A: A small box — there is also a gm weight listed if you switch to gm vs units.
Q: Thanks for the recipe. Looks good. I’m assuming you could mix up the dry mix, store that in the cupboard, and then just add the 1.1 TBSP of butter, and a dash of vanilla when you add the LP milk for an individual cake? I broke the recipe down based on your 6.9 servings (112 gram of butter) which come up to 16.2 grams of butter per serving,, so why couldn’t I just add the amount of the butter and vanilla, with the milk for an individual cake at the time of microwaving?
That way I wouldn’t need to store it in the fridge,, hypothetically I suppose it should work? Lol A: Should work — was just trying to make it as simple as possible for my daughter (in college) to have a quick dessert. Adding just one ingredient was the way to go for us!
Q: What size box of Jell-O instant pudding box do you use? A: A small box — there is also a gm weight listed if you switch to gm vs units.
Q: Thanks for the recipe. Looks good. I’m assuming you could mix up the dry mix, store that in the cupboard, and then just add the 1.1 TBSP of butter, and a dash of vanilla when you add the LP milk for an individual cake? I broke the recipe down based on your 6.9 servings (112 gram of butter) which come up to 16.2 grams of butter per serving,, so why couldn’t I just add the amount of the butter and vanilla, with the milk for an individual cake at the time of microwaving?
That way I wouldn’t need to store it in the fridge,, hypothetically I suppose it should work? Lol A: Should work — was just trying to make it as simple as possible for my daughter (in college) to have a quick dessert. Adding just one ingredient was the way to go for us!
