Combine flour, 1/4 cup white sugar, and baking powder together in a mug. Add egg, vegetable oil, water, and 1 tablespoon lemon juice; stir until well mixed.
Cook in the microwave on high until cake is cooked through, 2 1/2 to 3 minutes. Remove from microwave and cool.
Mix 3 tablespoons white sugar and 1 tablespoon lemon juice together in a microwave-safe bowl until smooth; cook in microwave until sauce is bubbling, about 30 seconds. Pour sauce over cake.
lace in a sandwich-size ziplock bag and seal. Place sealed bag in a mug
ix dry ingredients in a coffee mug.
Whisk egg white in a separate cup
ter.
Place dry cake mix and dry
Mix both boxes of cake mix in a bowl thoroughly.
Scoop 1/3 cup of mix into mug, add 3 tablespoons water, and microwave 1 minute. Done!
Best served with Ice Cream on top! You essentially have cake in a cup, no leftovers, and PLENTY of mix to make more with at anytime!
Mix dry ingredients with wet and mix well. Microwave for 3 minutes. Enjoy warm with homemade whipped cream. (add ingredients into power mixer and whip until lost peaks are formed.).
We especially liked Spice, Lemon, and Carrot varieties for the cake. The skies the limit. :O).
Put rice cake in a pot. Add water to cover, bring to a slow boil and cook until soft.
Add red pepper paste, red pepper powder, garlic, sugar, soy sauce, and pepper. Bring to a boil. Reduce heat and simmer until the sauce thickens a bit.
Add onion, cabbage, carrots and cook for 2-3 minutes.
Add fish cake and simmer for another 1-2 minutes.
Finish with green onion and sesame seeds. Serve hot.
Mix gelatin and berries, thicken until thick as pudding. Place first layer of cake in a very large bowl (punch).
Spoon in gelatin, then pudding and top with Cool Whip.
Continue until all layers are completed.
Chill until set.
Serves 20+.
milk, vanilla sugar, and sugar. In a separate bowl, mix flour, baking
Place dry cake mix and pudding mix in a large mixing bowl and
Combine cake mix ingredients and blend
Mix flour, brown sugar, cocoa powder, and hot cocoa mix together in a large microwave-safe mug. Stir egg into flour mixture. Mix chocolate milk and vegetable oil into flour mixture until batter is smooth; stir in chocolate chips and vanilla extract.
Cook in the microwave on high until cake rises slightly and a toothpick inserted in the middle comes out clean, about 3 minutes.
Combine dry ingredients in a microwave safe mug.
Add liquids and chocolate chips (if desired). Stir well down to the bottom edges of the mug, making sure to wet the dry ingredients thoroughly. Add more water if needed to reach a thick but stir-able consistency.
Microwave on high for 60 seconds (may vary due to microwave power).
Serve warm.
Combine all dry ingredients.
Mix 4 Tbl mix with 2 Tbl water in a bowl or mug. You can add chocolate chips if you prefer.
Cook in microwave for 30-40 seconds.
Your cake should look dry on top. If you aren't sure use a spoon to pull the side of the cake away from the mug and see if the bottom is wet.
Let rest for 2 minutes.
Top with chocolate syrup/sauce, whipped cream, or powdered sugar.
Serve warm.
Grab a mug from the cabinet (microwave safe).
Put tablespoon of butter in and
Mix egg, flour, sugar, milk, rhubarb, and cinnamon together in a large microwave-safe mug.
Cook on high until cake rises above the top of the mug, about 3 minutes. Let cool for 1 minute before serving.
Heat 1 tablespoon butter in a microwave-safe mug until softened, about 10 seconds. Stir white sugar into butter until dissolved. Mix 1/4 cup flour, applesauce, baking powder, vanilla extract, and salt into butter-sugar mixture until batter is smooth.
Mix 2 teaspoons flour, 1 teaspoon butter, brown sugar, and cinnamon together in a bowl using your hands until the texture of lumpy sand is reached; sprinkle over batter.
Cook in the microwave until coffeecake appears to be barely set, 50 to 80 seconds. Cool before eating.
Place dry ingredients in a large coffee mug and mix with a fork. Add egg.
Add remaining ingredients and combine well making sure there is no pockets of dry ingredients.
Cover loosely with cling wrap and microwave on high 2 minutes. Allow to stand for 1 minute then run a knife around to loosen.
Tip cake out onto plate. Serve with butter and a sprinkle of cinnamon and white sugar.
Add dry ingredients in coffee mug and stir together.
Stir in the egg, water, oil, and vanilla extract.
Microwave for 3 minutes.
Melt butter in a mug in microwave, about 20 seconds.
Stir water, flour, dry milk, baking powder, ground cinnamon, and salt into butter until well blended. Place peach slices on top of batter.
Microwave on 70% power until cooked through, about 2 minutes. Let stand in microwave for 1 minute to set.