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Lemon Cupcake-in-a-Mug

Sometimes you just need cake.  Sometimes you just need cake but are well aware that baking an entire cake could prove dangerous.  Because you will eat it all yourself and fall into a pit of self-loathing so deep that there would be no ladder long enough to reach you.  So that’s where little cheats come in.  Cupcake cheats.  Lemony delicious soul-soothing cupcake cheats that make very little washing up and can be eaten quickly so there is no evidence of your adulting failures.  This recipe is super easy and the taste is yummo-licious.  Nice and tangy and citrussy (is that a word?) and very satisfying.  PLus it takes about 5 minutes to make and cook.  I’ll go back on my diet on Monday (I’ve been ill this week and so everything diet-and-exercise-wise went out the window).

Lemon Cupcake-in-a-Mug

Ingredients

3 tablespoons caster sugar
3 tablespoons plain flour
pinch salt
1/4 teaspoon baking powder

1 egg
2 tablespoons sunflower oil (or vegetable oil of your choice)
1 teaspoon lemon zest
2 tablespoons fresh lemon juice

Method

In a 16oz mug, mix together the dry ingredients.  Add the wet ingredients and combine until you have a nice smooth batter.

Microwave on high for approx 1 1/2 minutes.  Check cake and microwave for another 10-20 seconds if need be.  Don’t overcook.  Cake should be moist and springy to touch.  Let cool for 5 minutes and sprinkle with a little icing sugar if desired.  Then eat!  Yummo!

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