Cake Recipes
- Prep: 1 Minutes
- Bake: 1 Minutes
- Yields: 1 Servings
Ingredients:
For Mugcake:
- 1 Foodstirs Organic Molten Chocolate Chip Mug Cake
- 2 Tbsp Chameleon Mocha Cold Brew
For Mini Donuts:
- 1/4 Cup Foodstirs Organic Simply Sweet Vanilla Cake Batter (pre-made/leftover)
- 2 Tbsp Organic Frosting (pre-made/leftover)
- 1/2 Tsp Color Kitchen Natural Pink Dye
- 1/2 Tsp India Tree Nature's Colors Sprinkles Carnival Mix
For Toppings:
- Whipped Cream
Directions
For Mini Donuts:
1. Preheat the oven to 350*F. Spray a mini donut silicon mold and begin piping the Foodstirs Organic Simply Sweet Vanilla Cake Batter into the donut wells. Bake for about 15 minutes or until toothpick comes out clean and bottoms are lightly golden.
2. In a small bowl, stir the Color Kitchen Natural Pink Dye and Organic Frosting together until the frosting becomes pink. Once donuts are slightly cooled, begin dipping the donuts in the frosting and topping with sprinkles. Use a wooden skewer to create a donut kabob. Set aside until assembly.
For Mugcake:
1. Begin mixing 1 Foodstirs Organic Molten Chocolate Chip Mug Cake and 2 Tbsp Chameleon Mocha Cold Brew Coffee. Stir until smooth. Next, pop the Mug Cake mixture in the microwave for about 60 seconds.
3. Carefully remove from the microwave and top with Whipped Cream and Mini Donut Skewer. Enjoy!
