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Sno-Ball Mug Cake

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Sno-Ball Mug CakeTeri Lyn Fisher

If you don't know what a Sno-Ball is, you should probably move on to the next chapter. Those round, fuzzy pink flavor wads are a staple of childhood (and a guilty pleasure of adulthood). Food coloring is optional here, but without it, this recipe looks much too grown-up.

Note:

To color your coconut pink, combine a handful of coconut and a drop of liquid food coloring in a ziplock bag, then knead it to spread the color. (Paste or gel food coloring doesn't work well here, as they tend to clump.)

Recipe information

  • Yield

    Makes 2 mug cakes

Ingredients

1 large egg
3 tablespoons milk
1/4 teaspoon pure vanilla extract
1/4 teaspoon coconut extract
1 drop pink liquid food coloring
1/4 cup granulated sugar
1/3 cup self-rising flour
Pinch of kosher salt
1/4 cup Marshmallow Fluff or mini marshmallows
Sweetened whipped cream
1/4 cup shredded coconut (sweetened or unsweetened are both fine)

Preparation

  1. In a large mug, whisk together the egg and milk with a fork. Stir in the extracts, food coloring, and sugar. Add the flour and salt. Beat the batter until smooth. Swirl in the Marshmallow Fluff. Divide the batter between two mugs. Microwave separately for 1 1/2 to 2 1/2 minutes each until risen and firm. Top each with a dollop of the whipped cream and shredded coconut.

Reprinted with permission from Mug Cakes: 100 Speedy Microwave Treats to Satisfy Your Sweet Tooth by Leslie Bilderback, © 2013 St. Martin's Griffin
TagsCakeDessertCupcakeCoconutFruitMarshmallowNut FreeVegetarianEasyQuickBakingMicrowaveCookbooks
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