Dessert · Recipe of the Week ·

Recipe of The Week: Rose Champagne Mug Cake

It’s February, which means Valentine’s Day is just around the corner. Celebrate this romantic time of year with a dessert that is sure to satisfy your sweet tooth cravings. It’s easy and quick to make!

INGREDIENTS

FOR THE ROSE CHAMPAGNE SYRUP

  • 4 tablespoons rosé champagne can also substitute with brut rosé
  • 1 tablespoon granulated white sugar

FOR THE CAKE

  • 4 tablespoons all purpose flour
  • ¼ teaspoon baking powder
  • 1 tablespoon granulated white sugar
  • 2 tablespoons fat free or low fat milk
  • 2 tablespoons rosé champagne syrup
  • ½ tablespoon vegetable oil
  • 1-2 drops pink food coloring

FOR THE FROSTING (SERVES 2)

  • ½ cup heavy whipping cream
  • 1 tablespoon rosé champagne you can also substitute with a few drops of champagne extract
  • 2 teaspoons granulated sugar
  • 1-2 drops pink food coloring

INSTRUCTIONS

  • In a small saucepan, add syrup ingredients and stir to mix. Turn on stove and bring ingredients to a boil over medium heat. Cook until syrup is reduced to half the amount, stirring occasionally to full dissolve the sugar into the champagne. This should take about 3 minutes. You should be left with 2 tablespoons of champagne syrup.
  • For the cake, combine all ingredients into an oversized microwave-safe mug. Mix with a small whisk until batter is smooth. If desired, pour batter into a 6 ounce champagne coupe glass. Make sure the batter only fills up half of the glass as it will rise further when cooking.
  • Cook in microwave at full power for about 1 minute. Top of cake should look cooked. Let mug cake cool while making frosting.
  • To make the frosting: combine frosting ingredients into bowl of stand mixer and whip on high speed until stiff peaks form. Let cake cool a few minutes before frosting top of cake. If you are only making a single cake, you can store the rest of the frosting in the fridge for later use. Cake is best consumed while still slightly warm.
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