Raspberry Ricotta Mug Cake
Who wouldn't want to dig in to a personal cake? Mug cakes are such a fun, casual treat, and you can make as few or as many as you need. The raspberry and ricotta combination makes for a tender crumb that bursts with fresh flavor. —Shauna Havey, Roy, Utah
Ingredients
- 4 tablespoons all-purpose flour
- 3 tablespoons sugar
- 3/4 teaspoon baking powder
- 1/4 cup whole-milk ricotta cheese
- 3 tablespoons half-and-half cream, divided
- 1 tablespoon canola oil
- 1 tablespoon fresh lemon juice
- 6 fresh raspberries, chopped
- 2 tablespoons confectioners' sugar
- Optional: Fresh basil or mint leaves and raspberries
Directions
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1In a small bowl, stir together flour, sugar and baking powder. Stir in ricotta, 2 tablespoons half-and-half, oil and lemon juice until just combined. Top with chopped raspberries; stir to combine. Spoon into a 16-oz. ramekin or microwave-safe mug.
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2Microwave on high until set, 2 to 3 minutes. Stir together confectioners' sugar and remaining 1 tablespoon half-and-half; drizzle over warm cake. Garnish if desired. Serve immediately.
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