Mini Egg Cake
This mini egg mug cake comes together in just 5 minutes for a quick and easy Easter treat.
Introduction
You really can’t escape mini sugar-coated chocolate eggs in the run up to Easter – they are everywhere. If you want to get creative about how to consume your annual quota, try them in this super-quick and easy mug cake. They not only add a lovely chocolate hit, but make for a charming multi-coloured sponge, too.
Ingredients
| 2 tablespoons | sunflower oil |
| 3 tbsp | golden caster (superfine) sugar |
| 1 egg | |
| 1/2 teaspoon | vanilla extract |
| 4 tablespoons | self-raising (self-rising) flour |
| 4 | candy-covered chocolate mini eggs, roughly chopped into quarters, plus 3 to decorate |
Method
In a mug, mix together the oil, sugar, egg and vanilla using a fork until smooth. Add the flour and mix until just smooth. Gently fold the chocolate egg pieces into the top half of the batter.
Microwave for 1 minute 30 seconds, or until risen and springy to the touch.
Finish by sprinkling over more chopped mini eggs and enjoy.
Reviews
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