Honey Mug Cake

Honey Mug Cake
Contributor
Honey Mug Cake
Tara Fisher

Honey Mug Cake

A little extra effort goes into this mug cake, but when your best friend sees those little buzzy bees, you’ll know it was all worth it. — Mima Sinclair, Mug Cakes.

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1
Servings
1149
Calories Per Serving
Deliver Ingredients

Notes

Making the marzipan bees a day in advance means they will firm up a little and hold their shape.

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. 

Ingredients

For the cake:

  • 2 Tablespoons butter
  • 1 medium egg, lightly beaten
  • 2 Tablespoons honey
  • ½ Teaspoon vanilla extract
  • 3 Tablespoons brown sugar
  • 4 Tablespoons all-purpose flour
  • ¼ Teaspoon baking powder
  • Pinch of salt

For the icing:

  • 2 Tablespoons softened butter
  • 4 Tablespoons confectioners sugar
  • Pinch of ground cinnamon
  • 1 Tablespoon yellow marzipan
  • Black food dye
  • 4 sliced almonds
  • Toothpick
  • 1 Teaspoon honey

Directions

For the cake:

Place the butter in a 1 ½ cup mug and microwave until melted, 10 to 20 seconds. Add the egg, honey, and vanilla to the mug and beat with a fork until combined. Add the sugar, flour, baking powder, and salt and beat again until smooth. Cook in the microwave for 1 minute 45 seconds at 600W, 1 minute 30 seconds at 800W or 1 minute 15 seconds at 1000W. Leave to cool.

For the icing:

Beat the butter, sugar, and cinnamon together until light and fluffy, then spoon into a

piping bag fitted with a large round nozzle.

Divide the marzipan in two and, with your fingers, roll each piece into two bumble bee-sized oval shapes. Dipping either a skewer or a paintbrush into the black food dye, paint the marzipan with stripes and eyes to look like a bee, finishing with almond flakes for wings. Place one on a cocktail stick.

Once the cake is completely cooled, pipe the icing in a spiral pattern over the cake. It’s best to work from the outside edge inward and to keep constant pressure on the icing bag. To finish, release the pressure on the bag, press down lightly and

then pull straight up.

Garnish with the bees and drizzle with honey to serve.

Nutritional Facts

Total Fat
51g
73%
Sugar
35g
39%
Saturated Fat
16g
67%
Cholesterol
26mg
9%
Carbohydrate, by difference
169g
100%
Protein
23g
50%
Vitamin A, RAE
3µg
0%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
8mg
11%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
159mg
16%
Choline, total
6mg
1%
Fiber, total dietary
19g
76%
Folate, total
230µg
58%
Iron, Fe
8mg
44%
Magnesium, Mg
56mg
18%
Manganese, Mn
1mg
56%
Niacin
11mg
79%
Pantothenic acid
2mg
40%
Phosphorus, P
235mg
34%
Riboflavin
3mg
100%
Selenium, Se
26µg
47%
Sodium, Na
398mg
27%
Thiamin
3mg
100%
Water
26g
1%
Zinc, Zn
3mg
38%

Honey Shopping Tip

As an alternative to sugary, salty, processed foods, try shopping for fruits and vegetables that are in season.

Honey Cooking Tip

For a healthier alternative, substitute honey or molasses for sugar in baking recipes, and use a 3:1 blend of canola oil to olive oil instead of butter when cooking over the flame.