Alter the icing flavor by adding 1 tablespoon cooled melted chocolate or jam, or 1 teaspoon flavored essence.
Mug Cakes by Mima Sinclair © 2014 Kyle Books, and the photographs © Tara Fisher. No images may be used, in print or electronically, without written consent from the publisher.
Place the butter in a mug and microwave until melted, 10 to 20 seconds. Add the egg, milk, and vanilla to the mug and beat together with a fork. Add the sugar, flour, baking powder, and salt and beat again until smooth. Divide between the four ice cream cones and place on a small plate. Cook in the microwave for 1 minute 45 seconds at 600W, 1 minute 30 seconds at 800W, or 1 minutes 15 seconds at 1000W. Leave to cool.
Beat the butter, sugar, and vanilla together until light and fluffy, then spoon into a piping bag fitted with a large open star nozzle. Pipe the icing over the cooled cake in a spiral pattern — it’s best to work from the outside edge, keeping a constant pressure on the icing bag as you work in towards the center. To finish, release the pressure on the bag, then press down lightly and pull straight up. Decorate with all the sauces and sprinkles you fancy.
If using a 1 ½ cup mug instead of the cones, cook in the microwave for 2 minutes 50 seconds t 600W, 2 minutes 30 seconds at 800W or 2 minutes 10 seconds at 1000W. Leave to cool. Make the icing use half the butter, sugar, and vanilla.