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5-Minute Mug Cakes by Jennifer Lee

By Jennifer Lee

Don't imagine you may make a hot, gooey home made cake in less than 5 mins? reconsider! 5-Minute Mug brownies is the ideal present for a person with a mug, a microwave, and a dream. With approximately a hundred delectable recipes for brownies, tarts, cookies, and extra, each recipe will be made in a regular, microwave-safe mug in precisely a couple of minutes. writer Jennifer Lee, author of Kirbie's Cravings, publications you thru easy recipe favorites like:
-2-Ingredient Flourless Nutella® Cake
-Salted-Caramel Chocolate Cake
-Funfetti Cake
-S'mores Cake
-Strawberries & Cream Cake
-Chocolate Peanut Butter Cake
-Red Velvet Cake
-Lemon Dream Cake and dozens more!

Featuring detailed chapters like thin Mug tarts (all lower than 2 hundred calories!), Gluten-Free Mug tarts, or even 4-Ingredients-or-Less Mug brownies, there isn't any excuse for consuming tasteless, packaged truffles anymore. each recipe in 5-Minute Mug muffins is easy, quickly, and scrumptious. the easiest half? in the event you combine your components correct on your favourite mug, there's subsequent to no cleanup!

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Extra resources for 5-Minute Mug Cakes

Sample text

STORE The cake will keep in an airtight container for 3 days. BAKER’S TIP Don’t be put off by the unusual inclusion of zucchini. Zucchini are less sweet than carrots, but add moisture and a fresh flavor. The lack of frosting makes this cake healthier, too. 44 Quick Carrot Cake Carrot cakes are perfect for novice bakers because they do not require lengthy whisking or delicate folding. This popular variation is very moist and will disappear fast. For the frosting 1 SERVES 8 15 MINS 20–25 MINS UP TO 8 WEEKS Special equipment ⁄2 cup cream cheese, at room temperature 2 tbsp unsalted butter, softened 2 ⁄3 cup confectioner’s sugar 2 tbsp fresh orange juice lemon zest, to decorate 8in (20cm) round cake pan Ingredients For the cake 3 5 Meanwhile, beat the cream cheese with the rest of the orange juice and the confectioner’s sugar.

Grease the pans, then dust with flour and cocoa powder. Sift the flour and cocoa powder into a bowl, and add all the other cake ingredients. Mix together with an electric hand mixer for a few minutes until well combined. Whisk in 2 tablespoons of warm water so the mixture is soft. Divide evenly between the pans, and smooth the tops. 2 Bake for 35–40 minutes, or until risen and firm to the touch. Leave to cool in the pans for a few minutes before turning out onto wire racks to cool completely. 3 For the frosting, sift the cocoa powder and sugar into a bowl, add the butter and milk, and mix with an electric hand mixer until smooth and well combined.

Allow to cool in the pan for 15 minutes, then remove from the pan, and transfer the cake to a wire rack to cool completely. Sift over confectioner’s sugar before serving. STORE The cake will keep in an airtight container for 2 days. 57 Devil’s Food Cake This American classic uses the flavor of coffee to enhance the richness of the chocolate, adding a wonderful depth to the finished cake. SERVES 8–10 30 MINS 30–35 MINS 8 WEEKS, UNFILLED Special equipment 2 x 8in (20cm) cake pans Ingredients E V E R YD Y AY A Y C AK AKEE S 7 tbsp unsalted butter, softened, plus extra for greasing 2 ⁄3 cup cocoa powder, plus more for dusting 1¼ cups sugar 2 large eggs, at room temperature Method 1 Preheat the oven to 350°F (180°C).

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