with Butterscotch Drizzle
Indulge in the tasty warmth of this easy apple-and-cinnamon-spiced mug cake, bursting with cozy flavours. 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), salt, modified corn starch, soybean oil, buttermilk powder) (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 (spices).
Allergens
Utensils
Tags
Gala Apple
1 unit(s)
White Sugar
0.5 cup
Cinnamon, ground
2 g
Pumpkin Pie Spice Mix
2 g
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 (from step 1) 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 for 2-3 min, whisking often, until thickened. Set aside.
- Divide cake batter between mugs.
- Transfer all 3 mug cakes to the microwave. Cook on low for 4-5 min, until cakes puff up and are cooked through. (NOTE: Cook in two batches for 4 servings.) (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 for 2-3 min, until stiff peaks form.
- Using a spoon, make a hole roughly 1-inch deep 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
10
g
Protein
145
mg
Cholesterol
910
mg
Sodium
1.5
g
Trans Fat
400
mg
Potassium
350
mg
Calcium
3.5
mg
Iron
