Red Velvet Mug Cake Mix
Our take on this popular dessert of the Victorian Era gets its iconic red colour naturally so you can enjoy its smooth taste without any worry. In fact, it’s so special that it tastes amazing even without the traditional cream cheese icing!
Ingredient list
Refined wheat flour, Sugar, Beetroot Powder, Cocoa Powder, Baking powder
Contains natural or nature identical flavouring substances – Vanilla
Nutritional information per serving (60g)
|
Energy |
220 kcal |
|
Protein |
3.9 g |
|
Fat |
0.37 g |
|
Carbohydrate |
50 g |
|
- Sugar |
24 g |
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- Regular price
- ₹280
- Regular price
-
- Sale price
- ₹280
- Unit price
- per
Inclusive of all taxes.
FAQ’s
If the batter is overmixed, this can happen. The batter needs to be mixed until no dry powder is visible.
This can be caused by a couple of reasons, the most common being adding too much liquid and/or over-mixing the batter.
This can be caused if there is no / too little oil in the batter or if the Red Velvet Mug Cake has been overbaked.
The cakes' texture will remain fresh for up to 2 days at room temperature; up to 5 days in the refrigerator or up to 3 months in the freezer. The Red Velvet Mug Cake should be wrapped tightly before storing in the fridge or freezer to avoid any change in the texture.
This can happen if the batter was too liquid or if the mould in which the red velvet cake was baked was too small. The batter should fill a little over half of the cup/mould to allow it to expand.
Top crust can be moist/sticky if there was too much liquid in the batter or if the Red Velvet Mug Cake was not rested for a couple of minutes or if it was covered while it was still warm.
Red Velvet Mug Cake can become soggy if there was too much liquid in the batter; if it was underbaked; or if it was not rested for a couple of minutes.
Other than a microwave, you can make these Red Velvet Mug Cakes in the convection oven / OTG, pressure cooker, or even in the air fryer.
You can combine the premix from the sachets to make a bigger cake in a bigger mould. Just multiply the quantity of water and oil with the number of sachets you are using (for example, if using 3 sachets, add (1x3 tablespoons oil and 3x3 tablespoons water).
The top of the Red Velvet Mug Cake won't brown if it's cooked in the microwave oven. If it was baked in the oven, the reason for the top not getting brown could be that the oven temperature was too low or the oven is not heating evenly.
You can replace the oil with butter at room temperature in a 1:1 ratio.
You may add egg/flax egg/chia egg to the batter if you prefer. Do not add any water / reduce the amount of water, if you decide to do so.
You can frost the cake with any frosting – buttercream, whipped cream, ganache, or icing – that you prefer, once the Red Velvet Mug Cake has cooled down to room temperature.
You may choose any toppings for the cake. For recommended toppings and recipes, go to https://madulf.com/blogs/recipes.