Blueberry Microwave Mug Cakes
with whipped cream topping
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 25 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 ½ cups Blueberries
- ½ cup butter (softened)
- ½ cup golden caster sugar
- ⅔ cup self-rising flour (sifted)
- ½ tsp baking soda
- 2 large eggs (beaten)
- ⅔ cup heavy cream
- 2 Tbsps powdered sugar
- 1 tsp freeze-dried blueberry powder
Preparation steps
1.
Combine 3.5 ounce of blueberries with the butter, caster sugar, flour, baking soda, and eggs in a food processor. Blitz until smooth and then divide the batter between four microwaveable mugs.
2.
Cover the mugs with cling wrap, poking a few holes in the cling wrap. Microwave on high for 1 minute and then check for doneness; if a wooden toothpick comes out clean, they are done. If not, continue to microwave in 10 second increments until ready.
3.
Carefully remove to a wire rack to cool. Blitz half of the remaining blueberries in a clean food processor until pureed. Pass the puree through a fine sieve into a bowl.
4.
Whip the cream with the icing sugar in a separate bowl until softly peaked. Fold the blueberry puree through the cream and spoon it into a piping bag fitted with a small, star-shaped nozzle.
5.
Pipe the cream on top of the cakes and garnish with the fruit powder and remaining blueberries before serving.
