This time of year, one of the most popular recipes on my blog is my Gingerbread Mug Cake. Which always makes me laugh a little, because it was such a throw-away recipe when I came up with it. At the time, my fridge was basically empty and I was low on basic baking ingredients, but Dan had just proposed a day or two before and I really wanted to show off my shiny new engagement ring.
It was right around Christmas, and I had just enough stuff to make one mug cake, so I was like…Hey! Gingerbread Mug Cake!
Never mind that I didn’t have any molasses or honey or very many spices…I had ground ginger! I had cinnamon! The cake was tasty! I had a sparkly diamond ring!
The first version of this mug cake that I posted was tasty when I made it, but it was no where near perfect. If you didn’t eat all of it right away, you’d find that the cake became hard and tough to eat after sitting out for a little bit. Some readers thought there was too much cinnamon. Some thought there was too much baking powder. Others loved it.
It was…kind of a mess.
So I eventually had to tweak the recipe. I used less baking powder. And less cinnamon. Tried egg nog instead of milk (it was all I had!). Then buttermilk instead of egg nog (because what is egg nog doing in gingerbread?). Still no honey or molasses, ‘cuz I don’t like either of those things and I never buy it. But, the recipe I finally settled on was still much better than the first one, and since I actually made it more than once, I knew that any tastiness was definitely repeatable.
But it still wasn’t technically gingerbread, and I knew I’d have to tweak the recipe again eventually. Blog friends to the rescue!
Remember how Jennifer (blogger friend, mug cake extraordinaire, and genius behind Kirbie’s Cravings) sent me a media review copy of her new 5-Minute Mug Cakes cookbook a while back? Guess what I found in the “holiday mug cake” section?
A recipe for Gingerbread Mug Cake! And, it looked way better (and more gingerbread-y) than mine!
So I tried it. And it was awesome. Super moist and fluffy despite no egg in the batter. Full of that spicy, dark flavor (from the brown sugar and molasses) that makes gingerbread so delicious and addictive. And all it took was a handful of very basic baking ingredients, a mug, and 1 minute in the microwave. That’s basically a Christmas miracle, right?
5-MINUTE MUG CAKES COOKBOOK GIVEAWAY
Because she is the embodiment of Christmas spirit, Jennifer has generously offered to give one lucky (and randomly selected) reader a free copy of her awesome cook book. It’s awesome, and you’ll love it, I promise!
- To enter the giveaway, leave me a comment telling me what your dream mug cake recipe would be.
- To earn up to FIVE bonus entries, do one (or all!) of the following and then come back and leave me separate comments below telling me what you did:
(1) Subscribe to my blog via email or RSS feed (if you are already subscribed, leave a comment saying that!).
(2) Like Just Putzing Around the Kitchen on Facebook.
(3) Follow Just Putzing Around the Kitchen on Twitter.
(4) Follow Just Putzing Around the Kitchen on Instagram.
(5) Pin any mug cake pic from this post onto Pinterest.
- Giveaway will end at 5pm next Saturday, December 27. Winner will be notified by email.
- Limited to US residents only.
- 4 tbsp all-purpose flour
- ¼ tsp baking powder
- 1 tbsp dark brown sugar
- 3 tbsp skim milk
- ½ tbsp vegetable oil
- ¼ tsp ground ginger
- ⅛ tsp ground cinnamon
- ½ tbsp dark molasses
- Pinch of salt
- Whipped cream (optional)
- Caramel sauce (optional)
- Combine all ingredients in a microwave-safe mug.
- Whisk until batter is smooth.
- Stick your mug in the microwave and cook for about 1 minute. If cake is not done after 1 minute, zap it for an extra 15 seconds.
- Allow cake to cool slightly.
- Enjoy immediately, with whipped cream and caramel sauce.
(Very slightly adapted from the Kirbie’s Craving recipe)