On the importance of having the right tools – Red Velvet Mug Cake

I tried many times to make red velvet cupcakes. They always turn out delicious, but not red. Today I tried this fast approach to red velvetry using a proper food colouring and at last, success! How important it is to have proper tools when baking, just as much as in a lab bench… they might not be that different!

Cosy Red Velvet Mug Cake

My mug cake would have greatly benefited from a bit of cream cheese frosting, but you know how one must wait until the cake is cold to add the frosting… and, after all, the quintessence of a mug cake is the “can’t wait” state of mind of the cook. And since I aaaaalways diligently observe the rules, I kinda had to rush my photographer into it, and didn’t really let him take his time on the picturing process… I must make sure I have a proper bottle of instant whipped cream at all times on my fridge though, you know, for emergencies…

Red Velvet Mug Cake :(

Red Velvet Mug Cake

  • 1 egg
  • 3 tbsp vegetable oil
  • 1 tsp red food coloring (Americolor 119 red red)
  • 3 tbsp milk
  • 2 tsp vanilla extract
  • 50 g sugar
  • 2 tbsp cocoa powder
  • 30 g self-rising flour
  • Pinch of salt
  • 1/4 tsp white vinegar

Whisk together the egg and oil with a fork. Stir in the food coloring, buttermilk, vanilla, and sugar, then add the cocoa, flour, salt, and vinegar, beating until you get a smooth batter. Divide the batter between two mugs and tap them to remove air. Microwave the mugs separately for 1.5 to 2.5 minutes each until risen and firm.