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Bloody Red Velvet Mug Cakes
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Course Dessert
Cuisine American
Servings 4 people

Equipment

  • Microwave-safe mugs
  • Mixing bowl
  • Measuring spoons

Ingredients
  

  • 8 tablespoons all-purpose flour
  • 8 tablespoons granulated sugar
  • 4 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 8 tablespoons milk
  • 4 tablespoons vegetable oil
  • 2 teaspoons vanilla extract
  • 4 teaspoons red food coloring
  • 2 teaspoons white vinegar
  • 4 tablespoons raspberry preserves

Instructions
 

  • In a medium bowl, stir together the flour, sugar, cocoa powder, baking powder, and salt. Add the milk, vegetable oil, vanilla extract, red food coloring, and white vinegar. Mix until the batter is smooth and evenly colored.
  • Divide the batter evenly among four microwave-safe mugs. Microwave one mug at a time on high for 60 to 90 seconds, or until the cake has risen and the top looks set. Repeat with the remaining mugs.
  • Place the raspberry preserves in a small microwave-safe bowl and warm for 15 seconds. Stir until smooth, then drizzle over each warm mug cake to create the bloody topping.

Notes

Warm the preserves just until pourable so they drip nicely without thinning too much. If the cake tops look pale after microwaving, add an extra 10 seconds to deepen the red tone. These cakes taste best right after cooking while the centers stay moist.
Course: Dessert
Cuisine: American
Equipment: Microwave-safe mugs, Mixing bowl, Measuring spoons