Raspberry Ricotta Microwave Mug Cake
Are you looking for the perfect easy small dessert? Raspberry Ricotta Microwave Mug Cake is exactly what you need! This mug cake recipe is AMAZING and is made with a few simple ingredients.
Mug cakes are so wonderful because you just stir together a few ingredients in a mug cup, pop it in the microwave and then enjoy. It’s that easy. And the ricotta in this recipe keeps the cake tender and moist; some microwave cake recipes yield a cake that is tough.
These are my favorite mugs for mug cakes. They are simple in large capacity and simple in design so it spotlights the dessert.
- 1 ½ tablespoons melted butter
- 2 tablespoons maple syrup
- 1 large egg
- ¼ cup skim ricotta
- ¼ cup flour or Kodiak Cakes Flapjack and Waffle Mix. Buttermilk, Rocky Mountain Oat, Almond Poppy Seed make delicious cakes. If you need Gluten Free, choose the Rocky Mountain Oat.
- 1/3 cup raspberries
- powdered sugar for dusting top, optional
Put the melted butter, maple syrup, egg and ricotta in a 14 to 16 ounce microwave-safe ceramic mug. Blend thoroughly with a fork. Add the flour and blend just until combined. Sprinkle raspberries on top.
Microwave on high for *2 minutes. The mug will be very hot after cooking in the microwave. Remove with a hot pad. Dust with powdered sugar and serve.
Serves 1 generously.
*Note: The strength of microwaves varies. The first time you make this recipe, be prepared to experiment a bit to determine the perfect length of baking time. Start out microwaving the cake for 1 minute 30 seconds and, if necessary, add 15-second increments at a time from there.