Biscoff Minute Mug Cake posted by Staff Writer Pin Share Tweet Email I haven’t done much with Biscoff on this blog. Maybe you’ve noticed. But this Biscoff Minute Mug Cake! There is one, gigantic, glaring reason for that void… I prefer my Biscoff on a spoon. Straight up. In other words: I eat it all before I can actually get it into something that’s baked. And that’s why the only Biscoff recipe to make an appearance on this blog calls for only 2 Tbsp. of Biscoff and takes less than 1 minute to bake 🙂 I’m sure some canned cream cheese frosting would top this nicely, but just in case you’ve got a minute or two to spare (you know, from all the time you’re saving not baking a full batch of cupcakes), I’ve got a fluffer-nutter-esque variation for you to try– that I loved. Enjoy this recipe! I’m off to make myself another cake… Although I’m out of Biscoff and Nutella (naturally), so it looks like it’s plain ol’ PB for me! Biscoff Minute Mug Cake Recipe adapted from: Back to Her Roots 6029426 Ingredients For the Cake: 1 egg, beaten 1 tablespoon brown sugar 1/2 teaspoon baking powder 1 heaping tablespoon flour 2 tablespoons Biscoff (or any nut butter) 1 teaspoon vanilla For the Frosting: 1 tablespoon Marshmallow Fluff 1 tbsp. Biscoff (or nut butter) 1-2 tbsp. Cool Whip (depending on your taste) Instructions For the Cake: Spray the inside of a mug with non-stick cooking spray. Use a fork to mix all ingredients together in the mug. Microwave for 30-45 seconds until done. For the Frosting: Use a fork to whisk together the Biscoff and the marshmallow fluff. Mix in the Cool Whip.
Cake in a minute? I’m not sure that’s safe, I’ll be making up cakes on every whim. My waste line does not thank you at all for this easy, yummy recipe! Reply
I made this tonight. Amazing. I was so excited for it I danced around my kitchen singing “Come and get your love” Reply
