Mug Measurement Cakes 🎂

Let’s make some Mug Measurement Cakes ☕🎂

Ingredients 🌾🍚🥚🛢️
• 1 Mug Self-Raising Flour (Approximately 210g/1¾ cups)
• ¾ Mug Sunflower or Vegetable Oil (Approximately 100g/½ cup)
• ¾ Mug Sugar (Approximately 150g/¾ cup)
• 3 Eggs
• 1 Teaspoon Vanilla Extract

Variations 🍍🍋🍊🍐🌿🍫 
• 1 Tablespoon Cocoa Powder
• Chocolate Chips
• Tinned Pineapple and Syrup
• Tinned Pear and Cinnamon
• Orange Zest and Juice
• Lemon Juice

Method 📖
1. Preheat the oven: Set the oven to 180°C (350°F).
2. Prepare the eggs: Crack and check the eggs.
3. Mix the batter: Add all the ingredients to a bowl and mix until smooth.
4. Fill the muffin cases:
- For a plain muffin, place one spoonful of batter into a muffin case.
- For a pineapple variation, add pieces of tinned pineapple and a little syrup to the bottom of a muffin case, then spoon batter on top.
For a lemon variation, zest the lemon and squeeze the juice into a small bowl. Mix in some batter and add to a muffin case.
- For an orange variation, zest the orange, squeeze some juice into a small bowl, mix in some batter, and add to a muffin case.
- For a pear and cinnamon variation, chop the pear into small pieces, mix with cinnamon in a small bowl, then add a spoonful of batter, mix together, and place in a muffin case.
- For a chocolate chip variation, mix some chocolate chips with a spoonful of batter in a small bowl, then add to a muffin case.
- For a chocolate variation, mix a spoonful of cocoa powder with a spoonful of batter, then add to a muffin case.
5. Bake the muffins: Place tray in the oven and bake for 20 minutes until golden and cooked through.

This cake is one of my favourites because it is simple to measure, and there are so many variations to it.  Try them all so that you can have a different cake for Shabbat each week!