- Jam Doughnut Mug Cake.jpg (33.52 KiB) Viewed 480 times
Preparation time: 20 minutes
Serves: 4
No nutritional information available.
Ingredients
- 100g (4oz) self-raising flour
- 100g (4oz) plain flour
- 150g (7oz) caster sugar
- 120g (4½oz) unsalted butter, melted and cooled, plus extra for greasing
- 1 tsp vanilla extract
- 4 tsp raspberry jam
- Sprinkles, to decorate
For the glazing:
- 150g (7oz) icing sugar, sifted
- 25g (1oz) unsalted butter, softened
- 1 tbsp milk
- Few drops of food colouring
Method
1. Grease 4 x 200ml (7fl oz) microwave-proof mugs. Sift the flours into a bowl. Add the caster sugar and mix together. Whisk the butter and vanilla extract together in a jug. Add to the bowl with the flours and whisk together until lump-free.
2. Divide the mixture between the mugs. Put two mugs onto a microwave-proof plate and microwave on high for 3 minutes until the cake is cooked and a skewer inserted in the middle comes out clean. Repeat with the remaining two mugs. Set aside for 15 minutes to cool.
3. To make the glaze icing, put the icing sugar, butter and milk in a heatproof bowl and set over a pan of simmering water. Stir using a wooden spoon until smooth and glossy. Remove from the heat and add a few drops of pink food colouring (or colour of your choice) and stir well.
4. Using a 2cm (¾in) round cutter, cut a 5cm (2in) deep hole from the middle of each cake. Fill each hole with 1 tsp of the raspberry jam. Pour the icing over the top of each mug cake to form a doughnut shape. Do not worry if the icing drips down the side of the mugs. Scatter over the sprinkles and set aside for 5 minutes until set.
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