Method

Lightly butter 4 small microwave-safe mugs. Whisk the sugar and buttermilk, vegetable oil, 1 egg and vanilla in a large bowl until smooth, about 2 minutes. Whisk in the flour, bicarbonate of soda and a pinch of salt until just combined. Pour ?  cup batter into each mug. Microwave, one at a time, until puffed and a toothpick inserted into the center comes out clean, about 2 minutes. (Continue microwaving in 15-second intervals, if needed.) Let cool slightly. Top as desired.

Variations

Confetti: Make Basic Mug Cakes, adding 2 teaspoons rainbow sprinkles to each mug before adding the batter; stir. Top with whipped cream and more sprinkles.

 

Strawberry Shortcake: Make Basic Mug Cakes, adding 1 chopped strawberry and 1 tablespoon white chocolate chips to each mug before adding the batter; stir. Top with more chopped strawberries.

 

Triple Chocolate: Make Basic Mug Cakes, using only ? cup flour; add 2 tablespoons Dutch-process cocoa powder with the flour. Top with chocolate ice cream and chocolate sprinkles.

 

Chocolate Chip: Make Basic Mug Cakes, using dark brown sugar instead of granulated. Add 1 tablespoon mini chocolate chips to each mug before adding the batter; stir. Top with vanilla ice cream and more mini chocolate chips.

 

Gluten-Free Blueberry Cheesecake: Lightly butter 4 small microwave-safe mugs. Microwave 230g cream cheese in a large microwave-safe bowl until soft, about 30 seconds. Whisk in 1 large egg, ¼  cup icing sugar (make sure your brand is gluten-free), 2 tablespoons cornstarch, 1 teaspoon each lemon juice and vanilla, and a pinch of salt. Pour ¼ cup batter into each mug; stir 1 teaspoon dried blueberries into each. Microwave, one at a time, until puffed, about 2 minutes. (Continue microwaving in 15-second intervals, if needed.) Let cool slightly. Top with blueberry preserves.

Photograph by Kana Okada