This is the best and worst recipe I have ever discovered. It’s great because now I can have funfetti cake whenever I want. It’s bad because, well, now I can have funfetti cake whenever I want.
I’m sure this isn’t your first introduction to mug cakes – it’s not mine either – but the fact that it’s FUNFETTI CAKE makes it better than all those other mug cakes. It’s practically a proven fact that funfetti cake is superior to just about everything else. I think it’s all the colors. In the drab winter bright colors are lacking, but then you make this mug cake and your colorful life is complete! You don’t see boring old chocolate cake doing that!
A quick note for when you make this — make sure to use a large enough mug. I’ve made the mistake of using a normal sized one for other mug cakes and got batter all over my microwave turn-thingy. So…if you want to avoid washing that turn-thingy (what is that actually called?!) make sure to use a large enough mug.
Funffetti Mug Cake
4 tbsp flour
3 tbsp sugar
1/2 tsp baking powder
4 tbsp milk
1 1/2 tbsp oil
a dash or two of vanilla
1 tsp colored sprinkles (or more if you’re feeling jazzy)
pinch of salt
Combine all the ingredients up to the sprinkles in a large mug. Fold in the sprinkles. Microwave for two minutes. If your cake is still undercooked, heat further in 15 second increments.
Source: Wendy See Wendy Do