Ingredients
For the Cake
- ¼ cup All Purpose Flour
- ⅛ teaspoon Baking Powder
- ½ tablespoon Cocoa Powder, shifted
- Pinch of Salt
- ¼ cup White Granulated Sugar
- 3 tablespoons Milk, room temperature
- ½ teaspoon White Vinegar
- 3 tablespoons Vegetable Oil
- 1 Large Egg Yolk
- ½ teaspoon Red Gel Food Colour
- ⅛ teaspoon Vanilla Extract
For the Frosting
- ¼ cup (57 grams) Unsalted Butter, room temperature
- ¼ cup (55 grams) Block Cream Cheese, room temperature
- ¼ teaspoon Lemon Juice
- 1 cup Icing/Confectioners’ Sugar, shifted
Method
For the Mug Cake
- Put all the ingredients in a mug and mix until you get a smooth batter.
- Place it in the microwave for 1½ minutes.
- Allow the cake to cool before frosting.
For the Frosting
- Beat the butter until it turns light and fluffy.
- Add the cream cheese and whip it till you get a smooth mix, don’t over mix.
- Add the icing/confectioners’ sugar and mix till just incorporated.
- Flavour with lemon juice and give it a quick mix.
- Refrigerate for 30 minutes to set before frosting.