Snickerdoodle Mug Cake + VIDEO

How many times have you had a sugar craving, only to discover that there’s nary a cookie nor a cupcake nor a candy bar in the house? Now that’s not always a bad thing, mind you…sometimes the only thing that prevents me from ingesting too much sugar is the fact that I made a point not to buy or make sweets in the first place. 😉 But other times, IneedsomethingsweetandIneeditrightNOW! And in those instances, spending a few minutes throwing together a microwave mug cake seems a bit more refined than scarfing chocolate chips straight out of the bag.

Did y’all happen to catch the One-Minute Chocolate Peanut Butter Mug Cake that I posted last spring? Because it is, to put it bluntly, awesome. In fact, I’ve had quite a few comments from people declaring it the best mug cake they’ve ever tried. And while it’s hard — nay, impossible — to top chocolate and peanut butter, sometimes I’m in the mood for something vanilla-based instead. So I decided to take my Chocolate PB Mug Cake and attempt to remove the chocolate…and the peanut butter. And would you believe my efforts were a success?!

Ingredients

• 1/4 cup + 2 tablespoons all-purpose flour
• 2 tablespoons sugar
• 1/4 teaspoon baking powder
• 1/4 teaspoon cinnamon
• 1/4 cup milk, at room temperature
• 2 tablespoons salted butter, melted and cooled
• 1/2 teaspoon pure vanilla extract
• For layering/topping:
• 1 tablespoon sugar
• 1/4 teaspoon cinnamon

Instructions

1. In a small bowl, whisk together flour, sugar, baking powder, and cinnamon until thoroughly, completely combined, with no streaks of any ingredients remaining. Blend in milk, butter, and vanilla until batter is smooth. Into a 14-ounce (or larger) microwave-safe mug with straight sides, scoop a big spoonful of batter, then sprinkle with a spoonful of cinnamon sugar. Alternate layers, ending with cinnamon sugar.
2. ............................

for full recipes please see : www.fivehearthome.com

Share this post