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. Ingredients: 2% Milk (partly skimmed milk, vitamin A palmitate, vitamin D3) (milk) • Gala apple • Breakfast baking mix (enriched bleached flour, sugars (sugar, dextrose), leavening (baking soda, sodium aluminum phosphate, monocalcium phosphate), modified corn starch, salt, soybean oil, dried egg white, butter milk powder, sodium lauryl sulphate) (eggs, milk, wheat) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • White sugar • Brown sugar (cane sugar, molasses) • Ground cinnamon • Pumpkin pie spice mix (spice).
Allergens
Utensils
Tags
Gala Apple
1 unit(s)
White Sugar
0.5 cup
Cinnamon, ground
1 tsp
Pumpkin Pie Spice Mix
1 tsp
Cream
113 mL
Brown Sugar
4 tbsp
Milk
237 mL
Breakfast Baking Mix
150 g
Unsalted Butter
4 tbsp
- 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.
1060
kcal
Calories
46
g
Fat
29
g
Saturated Fat
148
g
Carbohydrate
100
g
Sugar
3
g
Dietary Fiber
11
g
Protein
145
mg
Cholesterol
920
mg
Sodium
1.5
g
Trans Fat
400
mg
Potassium
1050
mg
Calcium
3.5
mg
Iron
