The other day I shared something on my personal Facebook because I was super proud of it, and today I’m going to post about it here. I wrote a Strawberries and Cream Mug Cake recipe and did some food photography photos for the Argos website.
But do not continue to read this post if either a) you don’t like strawberries or b) you have a strawberry allergy. Just avert your eyes! I originally made this recipe at the height of Wimbledon. So it’s very (English) Patriotic. But really, there are few things better than a good combination of strawberries and cream, right? I worked with Argos to develop a dessert in a mug.
A cake for 1 that needn’t be shared with anyone else. Head on over to the Argos blog to find other fabulous ideas for recipes for one that you can do in a mug. The only other thing that you need is either a microwave or an oven for most of the recipes.
Strawberries and Cream Mug Cake
Ingredients:
1 egg
2 tablespoons of light strawberry yogurt, with chunks (I used Muller)
1/8 teaspoon of baking powder
1/8 teaspoon of vanilla extract
4 tablespoons of sugar
5 tablespoons of flour
6 medium sized strawberries, to top
cream for whipping, to top
Instructions:
Preheat your oven to 350 F (180 C). I don’t grease the inside of my mugs because then I think the cake doesn’t climb as well, which makes them a tad harder to scrub, but that’s my preference.
In a small bowl, combine your yogurt, egg and vanilla. Stir thoroughly. Sift in all your dry ingredients and stir until your batter is smooth. Pour your batter into a mug and place in the oven on a baking sheet for 15-20 minutes or until the top is golden and a toothpick comes out of the centre clean.
Set your mug cake aside to cool. Whilst it’s cooling whip as much cream as you’d want for your personal cake and slice your strawberries. Once your cake has cooled top first with the strawberries and then with the cream. Enjoy!
*This post was done in collaboration with Argos. All recipes, thoughts and photography are my own.*
