Vanilla Mug Cake Mix
Our Vanilla mug cake is anything but plain – it tastes incredible on its own but you can also check out our suggested recipes to take this underrated flavour to the next level!
Ingredient list
Refined wheat flour, Sugar, Baking powder
Contains natural or nature identical flavouring substances - Vanilla
Nutritional information per serving (60g)
|
Energy |
218 kcal |
|
Protein |
3.9 g |
|
Fat |
0.32 g |
|
Carbohydrate |
49 g |
|
- Sugar |
20 g |
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- Regular price
- ₹280
- Regular price
-
- Sale price
- ₹280
- Unit price
- per
Inclusive of all taxes.
FAQ’s
This can happen if the batter has been overmixed. The batter needs to be mixed only till no dry powder is visible.
This may be the result of adding either an excessive amount of liquid or overmixing the batter.
This can be caused if there is no / too little oil in the batter or if the Vanilla Mug Cake has been overbaked.
The cakes can be stored for up to 2 days at room temperature; up to 5 days in the refrigerator or up to 3 months in the freezer. The Vanilla 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 Vanilla Mug 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 soft if there was a lot of liquid in the batter or if the Vanilla Mug Cake was not baked enough or covered up while it was still warm.
Vanilla 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.
You can make these Vanilla Mug Cakes in a convection oven / OTG, pressure cooker, or air fryer besides a microwave.
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 Vanilla Mug Cake does not brown if it’s made in the microwave. 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 top the cake with any frosting of your choice – buttercream, whipped cream, ganache, or icing. Once the Vanilla Mug Cake has cooled to room temp, you can frost it with any frosting you like.
You can add any toppings to the cake. For suggested toppings/recipes, check out https://madulf.com/blogs/recipes