Strawberry yoghurt mug cakeINGREDIENTS
Sunflower oil, 1 tablespoon
3 tablespoons strawberry yoghurt
4 tablespoons plain flour
pinch of baking powder
2 tablespoons icing sugar (just chop regular sugar in a food processor to make it finer)
1 egg white
1 teaspoon sunflower oil
PREPARATION
Sift the flour into a bowl using a sieve or pour it in the form of a rain, this is done to avoid lumps. Add the sugar and baking powder and mix everything together, set aside. Now whisk the egg whites and add three tablespoons of strawberry yoghurt, mix.
Add a teaspoon of sunflower or corn oil to the cup we will be using, you can use oils that have little taste.
Coat the entire cup so that the mini cupcakes don’t stick together later.
Mix the dry ingredients, such as flour and sugar that we had, with the egg and strawberry yogurt. Work with a spoon until you get a homogeneous dough. Introduce all the dough into a mug and put it in the microwave for 2 minutes at maximum power.
Mug cake with blueberries and white chocolate
INGREDIENTS
4 tablespoons plain flour
1 egg yolk
1 tablespoon dried cranberries
60 g white chocolate
1 tbsp brown sugar
Vanilla flavouring
pinch of baking powder
Teaspoon sunflower oil
PREPARATION
Start by melting the butter in the microwave for about 20 seconds. Then sift the flour into a bowl using a sieve or by hand, and release it in the form of a drizzle. Add the sugar and baking powder as well. Mix everything together and set aside. In another bowl, whisk the egg yolk and add the vanilla flavoring and dried cranberries.
Using a grater, grate 50g of the white chocolate and keep 10g for small pieces to put on top.
Put a teaspoon of sunflower oil in the cup where you will put the mixture and spread it all over the cup. This will make it harder for the mug cake to stick. Add the mixture to the mug and place it in the microwave. For 1 minute at about 800 watts. Then let it rest inside the microwave for 2 more minutes.
