It’s my youngest daughters 13th birthday on Sunday. I planned to make her a 3-layer white cake with red, white and blue layers.
So I spent all day Saturday upscaling a recipe for a 2-layer cake into 3-layers, dividing and colouring the batter, then baking 2 at a time because I couldn’t find three matching deep 8-inch cake pans.
By Sunday morning, 2 out of 3 cakes were baked, wrapped and chilled ready for the remaining layer and decorating.
Then I realised that someone had rearranged stuff around in the fridge and squashed my cakes! They were no longer round anymore and squished into an odd shape! (OMG!!) So I baked the last layer anyway, to which that didn’t want to come out of the pan correctly and tore upon removal despite using parchment paper and cake release spray!
I was so, so annoyed but decided to started all over again on Sunday evening, totally panicking they wouldn’t be ready in time. Thankfully, those turned out well and came out the pans OK. Phew!
I made room in the fridge but by this time, it was 2am yesterday morning, and I still hadn’t crumb coated the cake ready for decorating! I gave up and retired to bed thinking that since she would have school yesterday, I would have time to decorating it properly today…
TIP: Never assume you have time – I didn’t, and I was in such a state of panic! I could not find my cake turntable, the icing tip I wanted to use mysteriously disappeared… it goes on!
So now I had to make an emergency visit to the cake decorating store to buy items I’d somehow lost or misplaced. It all cost way more to get the items than it would have been to just buy a cake from the grocery store! *cough £90 ($160) *cough* :/
And it wasn’t until around 9pm on the day before the cake was finally finished enough to cut. By then, birthday girl was too tired for cake and wanted the tiniest slice! It’s the thought that counts, right?!
I’m never making decorated cakes ever again! ??
Give me a mug cake any day, especially a Raspberry and White Chocolate Mug Muffin.
Let’s look at the pros of a mug muffins/cakes/cookies in comparison, shall we?
Super quick and easy
Ready in literally 5-minutes flat
No tools needed
Simple store-cupboard ingredients
No baking or hot kitchens in the summer
and finally – No cake decorating nightmares! ??
I love how well the raspberries go with the white chocolate. I’ve added a generous helping of both raspberries and white chocolate chunks too. It’s amazingly delicious.
However, you should note not to add anymore raspberries than in my recipe below as it will add further juice to this already super moist muffin. Believe me, this mug cake recipe has plenty enough! ??
If only you could give a mug cake for a birthday cake. Perhaps I should rebrand them as no headache birthday cakes? If only! ?? Have you guys ever had a cake decorating disaster?
prep time: 3 MINUTEScook time: 1 MINUTEyield: 1 MUG MUFFINThis Raspberry and White Chocolate Mug Muffin recipe has the perfect combination of tart raspberries and creamy white chocolate chunks. The perfect summer no bake breakfast.
2 tbsp (28g) unsalted butter, softened
3 tbsp light brown sugar
1 medium egg
1 tbsp milk
1 tsp vanilla extract
4 tbsp self-raising flour, see notes
3 tbsp fresh raspberries
3 tbsp white chocolate chips
Add the butter to a mug and melt in the microwave for around 10-30 seconds.
Add the sugar, egg, milk, and vanilla and beat with a fork until well combined.
Stir in the salt and flour until the mixture starts to come together, then fold the raspberries and white chocolate chips until smooth.
Cook in the microwave for 1 minute 30 seconds (900W) or up to 2 minutes, depending on your microwave power.
Remove from the microwave and allow to cool for around 10-15 minutes before serving. Best served warm.
If you don’t have any self-raising flour on hand, substitute with plain (all-purpose) flour and add an additional ¼ tsp baking powder.
Enjoy alone, or top with a raspberry compote, whipped cream, nuts, or a sprinkling of vanilla sugar.