Honey Mug Cakes

INGREDIENTS

MUG CAKE

•  2 tbsp butter
•  2 tbsp runny honey
•  1 medium egg
•  ½ tsp vanilla extract
•  3 tbsp light brown sugar
•  4 tbsp self-raising flour, see notes
•  pinch of salt

FROSTING

•  2 tbsp butter, softened
•  4 tbsp icing (confectioners’) sugar
•  (optional) runny honey

INSTRUCTIONS

1. Add the butter to a mug and melt in the microwave for around 10-20 seconds.
2. Add the honey, egg and vanilla and beat with a fork until combined.
3. Add the sugar, flour and salt and beat again until fully combined and smooth.
4. Cook in the microwave for around 1 minute 15 seconds to 1 minute 30 seconds (depending on your microwave power), then allow to cool to room temperature.
5. Meanwhile, to make the frosting, add the butter and icing (confectioners’) sugar to another mug and use a fork to cut the butter into the icing sugar until it reaches a clumpy texture, then beat with the fork until fluffy, around 1-2 minutes).
6. Spoon the frosting into a small piping bag or a ziplock bag fitted with an open star or plain round tip and pipe a swirl onto the top of the cooled cake.
7. (Optional) Drizzle with extra honey and serve immediately.

NOTES

• If you do not have self-raising flour, substitute with plain (all-purpose) flour and add ¼ tsp baking powder.
• Don’t fancy drizzling the honey? Just add between ¼-½ tsp runny honey to the frosting to taste. Hey presto, honey-flavoured frosting!