Tuesday, 07 February 2012
I like desserts made with a little bit of alcohol, so it was only a matter of time before I graduated to making mug cakes with alcohol. First up, Bailey’s Irish Cream mug cake. Bailey’s is sweet on its own, so it was easy to add it as a variation to previous mug cakes I made without having to fiddle with the recipe too much.
You can definitely taste the Bailey’s in this cake. It’s almost a little too strong. Like all the other mug cakes I’ve made, this is super easy to put together and cook in the microwave.
I’ll have to make this again for St. Patrick’s Day.
5 1/2 tablespoons all-purpose flour
4 tablespoons sugar
1/8 teaspoon baking powder
3 tablespoons Bailey's Irish Cream
3 tablespoons oil
1. Combine all ingredients into oversized mug. Stir with a small whisk or fork until batter is smooth.
2. Microwave for 1 1/2 minutes. If cake is not done, microwave for an additional 30 seconds. Serve while warm.