Ingredients
5–6 pieces candy corn
1 tablespoon water
5 tablespoons self-rising flour
½–1 teaspoon sugar (optional)
4 tablespoons milk
2 tablespoons vegetable oil or melted butter
Whipped cream, extra candy corn, or glaze for topping (optional)
Instructions
In a small microwave-safe bowl, combine candy corn and water. Microwave in 10–15 second intervals until fully melted to make a glaze.
In a microwave-safe mug, mix vegetable oil, milk, and sugar.
Add self-rising flour and stir just until combined. Do not overmix.
Spoon some of the melted candy corn glaze into the mug. Swirl with a toothpick for a marbled effect.
Microwave the mug cake for 45 seconds to 1 minute, until the top is set and a toothpick comes out clean.
Let it cool for 1 minute before topping.
Top with whipped cream, remaining glaze, or extra candy corn and serve warm.
Notes
Use a wide mug to prevent overflow.
You can replace self-rising flour with 5 tablespoons all-purpose flour + ½ teaspoon baking powder + pinch of salt.
Reduce added sugar if your candy corn is especially sweet.
- Prep Time: 2 minutes
- Cook Time: 1 minute
- Category: Holiday Mug Cakes
- Method: Microwave
- Cuisine: American
Nutrition
- Serving Size: 1 mug cake
- Calories: 365
- Sugar: 27g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg