Easy Apple-Cinnamon Mug Cakes
with Butterscotch Drizzle
Indulge in the tasty warmth of this easy apple-and-cinnamon-spiced mug cake, bursting with the cozy flavours of fall. Finished off with luscious whipped cream and a decadent butterscotch drizzle, it's the perfect dessert to satisfy your sweet tooth.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Gala Apple
½ cup
White Sugar
(May contain traces of: Sulphites, Milk, Tree nuts, Wheat, Egg, Soy, Peanuts, Crustaceans, Fish, Mustard, Sesame)
2 g
Cinnamon, ground
(May contain traces of: Sulphites, Milk, Tree nuts, Wheat, Soy, Peanuts, Mustard, Sesame, Triticale)
2 g
Warming Spice Blend
(May contain traces of: Sulphites, Milk, Tree nuts, Wheat, Soy, Peanuts, Mustard, Sesame)
113 mL
Cream
(Contains: Milk)
4 tbsp
Brown Sugar
(May contain traces of: Sulphites, Milk, Tree nuts, Wheat, Egg, Soy, Peanuts, Crustaceans, Fish, Mustard, Sesame)
237 mL
Milk
(Contains: Milk)
150 g
Breakfast Baking Mix
(Contains: Milk, Wheat May contain traces of: Tree nuts, Egg, Soy, Barley)
Not included in your delivery
4 tbsp
Unsalted Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Peel, core, then cut apple into 1/4-inch pieces.
- Add 1 tbsp (2 tbsp) white sugar to a medium bowl. Set aside in the fridge. (NOTE: This is for your whipped cream in step 5.)
- Heat a large non-stick pan over medium heat.
- When hot, add apples, half the cinnamon and 1 tbsp (2 tbsp) butter. Cook, stirring often, until apples are tender-crisp, 3-4 min.
- Divide apples between 3 (6) large microwavable safe mugs (approx. 350 ml each). Set aside.
- Add breakfast baking mix, pumpkin pie spice mix, 4 tbsp (8 tbsp) white sugar, 1/8 tsp (1/4 tsp) salt and remaining cinnamon to a large bowl. Whisk to combine.
- Add milk, then whisk to combine. Set aside.
- Reheat the same large non-stick pan over medium-high.
- When hot, add 2 tbsp (4 tbsp) butter, then brown sugar and remaining white sugar. Cook, stirring often, until sugar is dissolved, 4-5 min.
- Slowly add half the cream, whisking until fully combined.
- Reduce heat to medium and cook, whisking often, until thickened, 2-3 min. Set aside.
- Divide cake batter between mugs.
- Transfer all 3 mug cakes to the microwave. Cook on low until cakes puff up and are cooked through, 4-5 min. (NOTE: Cook in two batches for 4 ppl.) (TIP: If mug cakes start to bubble over, stop the microwave and wait for the cake batter to settle. Then restart with the remaining time left.)
- Set aside to cool slightly, 1-2 min.
- Meanwhile, add the remaining cream to the medium bowl with the reserved white sugar.
- Using an electric mixer or whisk, whip until stiff peaks form, 2-3 min.
- Make a hole, roughly 1-inch deep, with a spoon in the top of each mug cake. Pour some of butterscotch sauce into the hole.
- Dollop with whipped cream and drizzle any remaining butterscotch over top.
