Ingredients
Melted unsalted butter, for greasing
150g unsalted butter, melted, cooled
3 eggs, lightly beaten
½ cup milk
1 teaspoon red food colouring
1 cup caster sugar
¾ cup self-raising flour
2 tablespoons cocoa powder
Icing sugar mixture, to dust
Hokey pokey ice-cream, to serve
Method
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Lightly grease four microwave-safe mugs (1 ½-cups capacity) with butter.
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Whisk butter, eggs and combined milk and colouring in a large bowl. Whisk in sugar. Sift over combined flour and cocoa. Whisk until combined. Divide evenly among prepared mugs.
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Place mugs around the edge of the microwave turntable.
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Microwave, uncovered, on Medium (50%) for about 9 minutes, or until tops spring back when lightly touched. Remove mugs. Stand for 1 to 2 minutes before serving.
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Dust with sifted icing sugar. Serve with ice-cream.
TIP! Make sure mugs are microwaveable-safe before using. Any flavoured ice-cream can be served with these cakes.
