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
Lightly grease four microwave-safe mugs (1 ½-cups capacity) with butter.
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.
Place mugs around the edge of the microwave turntable.
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.
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.