Capturing the essence of a hot cross bun, this Easter mug cake uses ground cinnamon and orange blossom extract for flavouring, and raisins and Easter eggs for texture.
Head straight on to the Recipe For ♥ Easter Mug Cake ♥
Why an Easter Mug Cake?
I absolutely love hot cross buns and have a firm favourite that I buy each year over Easter. And I will not buy hot cross buns unless it is Easter. However, I did not mind too much when I had to road test this recipe a few times leading up to this long weekend. I decided on an Easter mug cake as I could put all the bits I love about hot cross buns into one quick and easy treat to make. There are many people who live alone, and who do not want to indulge in a half dozen buns. And others who want to indulge year round in the flavours of Easter. Or, you could be like me and need something sweet every now and then. Whichever group you fall into, I hope you enjoy this.
More Easter memories
To me, Easter flavours are raisins, orange and cinnamon. And of course leg of lamb and mint. There are also Easter eggs which I don’t indulge in. But I have lots of memories around Easter eggs. The first being a huge chocolate bunny my Aunt got from a boyfriend when she was at University. I am sure we ‘indulged’ in the parts she could not see while it was standing on her bedside table. And then there are the white bantam eggs I buy each year for my beautician as I know she has a weakness for them. And in times gone by, I hid a lot of Easter eggs in the garden for Hannah to find. Easter usually falls over Passover and for many years we have celebrated both religious holidays together as a family. All of these memories are happy ones which I hope to keep growing.
Take a look at this inspiring recipe for ♥ Easter Mug Cake ♥ from Lavender and Lime #LavenderAndLime Share on X
Click on the links for conversions and notes.
Easter Mug Cake
Ingredients
- 30 mls canola oil
- 25 g coconut sugar
- 2.5 mls orange blossom extract
- 1 egg
- 38 g self raising flour
- 2.5 mls ground cinnamon
- 10 g raisins
- 3 mini Easter eggs, crushed
- 2 mini Easter eggs, crushed, to decorate
Method
- Place the oil sugar, orange blossom extract and egg into a large mug and use a fork to combine
- Whisk until smooth then add the flour and cinnamon
- With the fork, whisk until the flour has been completely combined
- Add the raisins and Easter eggs and mix in
- Place into a 900W microwave and microwave for 90 seconds
- Remove carefully and decorate with the remaining Easter eggs
- Allow to cool slightly before tucking in
For those of you celebrating, I wish you a blessed Easter. I am going to be offline until the 22nd of April.
See the links below for blog posts I published on April 17:
- 2022: Black Cake
- 2020: Tortilla Chips
- 2019: Zibaldone
- 2017: Hot Cross Buns Pudding
- 2016: Polar Loop Fitness Wearable
- 2015: Win Tickets To Parklife Cape Town
- 2014: Yoghurt Pastry
- 2013: ‘Making’ Our Own Champagne At Weltevrede
- 2012: Ginger Prawns On An Apple And Tatsoi Salad
- 2011: Food Quiz Number 51 For A Friday
- 2010: Food Quiz Number 26 For A Friday
happy easter to you Tandy! Love the sound of these mug cakes. I do love cinnamon.
cheers
sherry
And a blessed Easter to you too!
That sounds like a really tasty holiday treat! I don’t own a microwave, so haven’t tried mug cake yet.
I think mine mainly gets used for that 😉
I can smell this cooking!!!
Hope you try and make one 🙂
Great flavours – loving the use of orange blossom extract and cinnamon!
Thank you so much!
Happy Easter! What a smart and easy way to celebrate, without making a whole big fuss. Perfect for us solo or duo households. 🙂
Indeed! And hope you had a good Easter 🙂