Welcome to day #3 of Christmas Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Jen of Juanita’s Cocina. Today’s theme for Christmas Week is “Christmas Cakes and Cupcakes”. Check out all the special treats today:
- Christmas Coconut Cake by Kim of Cravings of a Lunatic
- Cranberry Coffee Cake by Jen of Juanita’s Cocina
- Holly Topped White Cupcakes by That Skinny Chick Can Bake
- Eggnog Pound Cake with Rum Glaze by Anuradha of Baker Street
- Christmas in the Tropics Cake by Kristen of Frugal Antics of a Harried Homemaker
- Cranberry-Walnut Coffecake by Isabelle of Crumb
- Pumpkin Dream Cake by Erin of Dinners, Dishes and Desserts
- Christmas Red Velvet Mug Cake by Erin of The Spiffy Cookie
- Reindeer Cupcakes by Ramona of Curry and Comfort
- Whiskey Nut Fruitcake by Heather of Girlichef
- Tres Leches Cake by Cathy of The Dutch Baker’s Daughter
- Monkey Bread Cupcakes by Chung-Ah of Damn Delicious
The amount of baking that occurs during the month of December can become quite ridiculous. With all the cookies, bars, and candy being made, sometimes it’s nice to whip something up that serves just one or two people. And that doesn’t mean that is has to be something boring or plain either. Go ahead and make yourself a red velvet mug cake with green cream cheese frosting! Don’t forget the sprinkles.
This recipe can serve one in an over-sized mug or two by using smaller mugs or ramekins. I decided to ration my red velvet into two portions – one now and one later. And by later I mean a few hours later. That still counts as portion control, right? Therefore I can still rationalize eating a couple of those extra cookies lying around .
One year ago: Spinach Artichoke Dip
CHRISTMAS RED VELVET MUG CAKE
4 Tbsp all-purpose flour
4-1/2 Tbsp sugar
1/8 tsp baking powder
1/8 tsp salt
1-1/2 Tbsp unsweetened cocoa powder
3 Tbsp oil
3 Tbsp buttermilk
1/2 tsp red food coloring
2 Tbsp (1 oz.) reduced fat cream cheese, room temperature
2 Tbsp unsalted butter, room temperature
1/2 cup powdered sugar
Green food coloring
Festive sprinkles, for topping
- Mix all the ingredients together into an over-sized mug using a fork or small whisk until batter is smooth (OR divide into two ramekins). Cook in microwave for about 1 min 30 seconds. It might need an additional 30 seconds but be careful not to overcook. Cool.
- For frosting, combine all ingredients into a small mixing bowl and mix on high speed until light and fluffy. Pipe onto cake and top with sprinkles.
Source: Adapted slightly from My Happy Place.