Simply heat the buttercream gently in the microwave for 5-10 second bursts until it's soft, or gently heat over a double boiler.

This cake can be left at room temperature for a day, after which it should be placed into the refrigerator. Add the flavour of butter, Butter Buds are fat and cholesterol-free granulated butter sprinkles made from real butter in a handy shaker that can be used as a topping on your favourite foods, just shake butter buds sprinkles on hot, moist foods such as: potatoes, vegetables, fish, pasta, soups, popcorn, jacket spuds, mashed potatoes, or cooked cereals. My vanilla mug cake should be eaten straight away, but you can mix up a batter of this recipe and keep it in the fridge for 48 hours, and microwave it whenever inspiration hits. I think I did something wrong but the flour didn’t stir right and when I cooked it it was raw so then I cooked it again and it was overcooked. The fan forced function cooks cakes/cupcakes faster, so if using a fan function (also known as convection mode) then you will need to reduce the temperature to 160C (320F).

I cannot think what would have caused this unless you got something a little off in the measurement. Finish by sprinkling some rainbow sprinkles onto each swirl, and then use the palm of your hands to gently press some of the sprinkles up against the side of the cake (see video for demonstration). Add in half of your premixed dry ingredients to your wet mixture, and gently fold with a spatula until just combined.

Using the paddle attachment, mix on the lowest speed until the ingredients are combined (about a minute), and then turn up the speed to a medium high and mix for a full 10 minutes.Any vanilla extract you may have will certainly work in this recipe, but to bring it to the next level I highly suggest making your own (and EASY) DIY vanilla extract !