Post by Loupy on Jan 28, 2015 18:43:28 GMT -7
Salted Caramel Mug Cake
From: Larry Sales @ www.cooking.com/
Top this sweet and salty microwave cake with ice cream for a quick, decadent dessert.
It's not surprising why the combination of salty and sweet continues to gain popularity -- it’s a party for your taste buds. And this mug cake is no exception. Sweet and creamy caramel syrup flavors the cake along with a sprinkling of sea salt to balance out the sweetness nicely.
Sea salt provides a nice contrast to sweet store-bought caramel sauce in this tender cake. Ice cream or whipped cream and an extra drizzle of caramel sauce take it over the top.
Active time: 5 min
Total time: 5 min
Makes: 2 mug cakes
Ingredients
2 tablespoons butter, softened
2 tablespoons caramel sauce, plus additional for topping
3 tablespoons sugar
1 egg
2 tablespoons milk
1/2 teaspoon vanilla extract
6 tablespoons self-rising flour
1/2 teaspoon sea salt (1/4 teaspoon if substituting table salt)
Optional:
Top with ice cream, warmed caramel sauce and sea salt, if desired
Directions
Lightly grease two 12-ounce microwave-safe mugs and set aside.
In a 2-cup microwave-safe measuring cup or bowl, microwave butter and caramel until just melted,
about 10 to 15 seconds, and stir together.
Add sugar and stir. If mixture is hot, allow it to cool before adding egg.
Beat in egg with a fork.
Stir in milk and vanilla.
Add flour and sea salt and stir until batter is smooth.
Divide batter evenly between two mugs, filling them no more than halfway.
Microwave one mug at a time for about 60 to 70 seconds, or about 10 to 15 seconds after cake has risen and peaked.
Cake will fall and may be wet, but should spring back to touch.
If not done, microwave 10 to 15 seconds longer and check for doneness.
Do not over cook or cake will become tough and spongy.
Allow to cool slightly before serving.
Cake is best when enjoyed shortly after it's prepared.
Top with additional warmed caramel sauce, sea salt and ice cream or whipped cream, if desired.
Recipe Notes:
* Times suggested in recipe are for a 650-watt microwave oven. More powerful microwaves will require less cooking time.
* Recipe was created using a large egg. Using a smaller egg is OK, but avoid using extra large eggs.
Tip: If you do not have self-rising flour, you can make it by whisking together 1 cup all-purpose flour, 1 1/2 teaspoons baking powder and 1/4 teaspoon salt.
