Fall is here and I find myself craving a good book, a blankie, a glass of wine and a sweet treat to pair with it all. Enter in this Wine and Pumpkin Mug Cake with Wine Whipped Cream recipe. You can make a single (or double) serving of this feathery-light, moist, fall-inspired cake lickity split, plus have plenty of wine left for your wine glass.
I really liked the using our Sweet River White wine in this recipe, but you can use Whittenburg too. I experimented with Huzzah Valley, our rose, but wasn’t quite as pleased with the end result, so stick with a white wine in this recipe.
A couple goals when I create any recipe is to make the dish as easy and quick to make as possible. This Wine and Pumpkin Mug Cake certainly fits both bills. I made this in a little under 5 minutes with basic pantry staples. It might even take you less time since I took a little longer wanting the picture to look pretty!
I ended up mixing a double recipe in a bowl, then carefully spooned the batter into the wine glasses. You could instead just mix everything together in the glass (or a mug) itself to save some time. I cooked each glass separately, and they stay hot for quite a while after removing from the microwave, so be careful handling!
The pumpkin puree pictured in the background of the photo above was a homemade batch, but you can definitely use canned pumpkin puree instead. To save the unused puree, spoon the leftover into an ice cube tray to freeze small portions of the puree for future mug cakes.
Oh – and let’s talk about this whipped cream. This was my first time infusing wine into whipped cream, and it was a delicious success if I do say so myself. In fact, I liked it so much that I think all my whipped cream should be boozy from now on!
I made the whipped cream from scratch by adding the cream, sugar and wine in a small mason jar, putting the lid on tightly and then shaking it vigorously for about 3 minutes. Not too difficult, but feel free to use your hand mixer or whisk instead of this method (or just use ready whip). Although, I do feel like I worked off a few calories ahead of time by this shaking method. 🙂
The mug cake was inspired by this recipe, and you’ll find my adaptation of it below. If you make this, I’d love to hear what you think of it in the comments (and what you were reading while you ate it). Cheers!
- For the cake:
- 2 Tablespoons Sweet River White wine or Whittenburg wine
- 4 Tablespoons Flour
- ¼ teaspoon baking soda
- 2 Tablespoons sugar
- 2 Tablespoons pumpkin puree
- ½ Tablespoon vegetable oil
- ⅛ teaspoon ground cinnamon, plus a dash for garnish (optional)
- ⅛ teaspoon ground nutmeg
- dash of ground ginger
- dash of ground cloves
- For the wine infused whipped cream:
- 1 Tablespoon Sweet River White wine or Whittenburg wine
- ½ cup heavy whipping cream
- 1 Tablespoon sugar
- Add all ingredients for the cake in a bowl, or directly into a mug, and stir together just until everything becomes smooth. If using a separate bowl, spoon cake mixture into wine glass.
- Microwave on high for 1 minute 15 seconds. Remove from microwave carefully - it's hot!
- Make the whipped cream while cake cooks by placing all the whipped cream ingredients in a small mason or jelly jar. Seal tightly and shake vigorously for approximately 3 minutes. Check consistency after about 2.5 minutes. Shaking for too long will turn the whipped cream into butter, so check often as you shake and stop once you get to the hard peak stage. You may need to shake longer than 3 minutes, or it might be a little less.
- Dollop whipped cream on top of the cake. Top with a dash of ground cinnamon and serve.