Monthly Archives: April 2020

Baking at Home Mug Cakes

Baking Lovers,

I hope you are all well and safe!

With another three weeks of lockdown, it’s hard to keep thinking of ways to keep yourself entertained. Hopefully some recipes will help pass the time! I have included a couple of fun, easy mug cake recipes that are quick and simple, and will curb your cravings nicely!

You can make these in mugs or ramekins, whatever you would prefer, and with Easter just passed, you can use up some of that chocolate lying around!

Be aware – mug cakes with egg need to be cooked all the way through, so be careful.

If you come up with any other great combinations, “bake” them up and send us a snap on Instagram – @wenzelsthebaker

Raspberry & Lemon Mug Cake

You’ll need…

  • 3 Tbsp flour
  • 2 Tbsp sugar
  • 1/4 tsp baking powder
  • 1/2 Tbsp vegetable oil or coconut oil
  • 1 Tbsp sour cream (great if you’ve just had a Chili con Carne and have some extra cream that you don’t want to go to waste!)
  • 2 Tbsp milk
  • 1 Tbsp lemon juice
  • 5-6 raspberries


  • Mix all of your dry ingredients together
  • In a separate bowl, mix all of your wet ingredients together until well combined.
  • Add the wet ingredients into the dry, and stir so that there are no lumps, and the mix has some air bubbles.
  • Put into the mug (if you haven’t already) and push the raspberries into the centre.
  • Microwave on high for 60 seconds. If it isn’t cooked when you check with a skewer, microwave in 10 second intervals until fully cooked.
  • If you have some, put whipped cream and extra raspberries on the top and enjoy!

Nutella Mug Cake

You’ll Need…

  • 2 tbsp nutella
  • 2 tbsp plain flour
  • 0.5 tbsp sugar
  • 1 tsp unsweetened cocoa powder
  • 1/2 tsp baking powder
  • 1 egg
  • 2 tbsp chocolate chips


  • Put your Nutella in a cup and put in the microwave for 20 seconds to melt it.
  • Combine the dry ingredients together in a bowl.
  • Add the egg, mix well and then add the melted Nutella and some chocolate chips. Stir the mix until everything is well combined.
  • Pour the mixture into ramekins or mugs and microwave separately until cooked – can be 20 second intervals for smaller cakes, or 60 seconds + 10 second intervals for larger mugs.
  • Enjoy!

Peanut Butter & Chocolate Mug Cake

You’ll need…

  • 2 tbsp flour
  • 2 tbsp cocoa powder
  • 2 tbsp sugar
  • ¼ tsp baking powder
  • 2 tbsp milk
  • 2 tbsp butter, melted
  • ¼ tsp vanilla extract
  • 1 tbsp peanut butter
  • 1 tbs choc chips (I mean… add as many as you want, no-one is judging!)
  • Alternatively, you can cut up 2 of everyone’s favourite peanut butter cups 😉


  • In a small bowl, mix together flour, cocoa powder, sugar, and baking powder until thoroughly, completely combined with no streaks of flour or cocoa powder remaining.
  • Blend in milk, butter, and vanilla until batter is smooth. Add in half of the the chocolate chips (or cut up PB Cups). Pour your mixture into a mug.
  • Combine peanut butter and chocolate chips and put into the centre of the cake mixture, gently pressing down until even with the top of the mix.
  • Microwave on high for 60 seconds.
  • ENJOY!!

Mocha Mug Cake

You’ll need…

  • 1 slice of butter (30 g)
  • 6 squares of dark chocolate (30 g)
  • 1 egg
  • 2 tbsp caster sugar
  • 5 tbsp plain flour
  • ½ tsp baking powder
  • 1 tbsp instant coffee
  • 1 tbsp single cream
  • 1 drop of coffee extract (optional)


  • In a mug, melt the butter with the chocolate in the microwave for 20-30 seconds (depending on your microwave watt)
  • Stir the mixture until smooth, then allow it to cool slightly.
  • Whisk the egg, sugar, flour, baking powder, instant coffee and cream in a separate bowl.
  • Mix the chocolate mixture with the egg mix in the mug.
  • Add the drop of coffee extract on top.
  • Cook in the microwave for 60 seconds. If it is not cooked, keep cooking in 10 second intervals until cooked.
  • You can decorate with whipped cream but I suggest eating it straight away! YUM!!

Mug Brownie

You’ll need…

  • 3 tbsp plain flour
  • 3 tbsp brown sugar
  • 3 tbsp Cocoa Powder
  • 3 tbsp flavourless oil (coconut oil/sunflower oil)
  • 3 tbsp water
  • pinch of salt
  • 1/2 tsp vanilla extract
  • 2 tsp chocolate chips


  • In a microwavable mug mix together all of the dry ingredients so that they are well combined.
  • Add in the oil and water and beat until smooth.
  • Mix in the chocolate chips.
  • Microwave for 45-60 seconds. Adjust your timing to fit your microwave – you can leave these a little gooey in the middle. Allow to cool for at least 2 minutes.
  • Serve warm with vanilla ice cream & enjoy!

These are all delicious, and now that we sell flour in stores, a little easier to make than a normal cake. It also means you can create personalised cakes for the little ones to keep them all happy, and there will be little to no waste!

I hope you enjoy making these, and that the lockdown hasn’t been too boring for everyone. We will all get through this together.

Stay safe!

Lots of love and best wishes,

Wenzel’s xo


Easter Baking at Home

Baking Lovers,

Easter is here!

This time of the year is beautiful, with all of the new spring leaves and pretty flowers and yummy, yummy chocolate. Easter has always been a great holiday in my house, my family round the table eating the amazing Lamb roast and desserts my mum makes, and it makes me a little sad that we can’t do that this year. HOWEVER, it’s now that we need to spread some positivity! I would like to do that for other families and give you a little something to do together whilst we’re all stuck inside.

Today I bring you a delicious recipe which is totally moreish and easy to make with the kids: Mini Egg Fudgey Brownies. It’s an easy recipe to follow and fun for the kids to keep them busy on Easter weekend. Perhaps you could make the kids work for the brownies and set up an Easter egg brownie hunt in the house, a little bit of extra fun! These brownies store for 2-3 days in an airtight container.

I won’t make you wait any longer…

For the Brownies

  • 120 g/ 4.25 oz Butter (unsalted)
  • 170 g/ 6 oz Dark chocolate, finely chopped
  • 100 g/ 3.5 oz White sugar
  • 110 g/ 4 oz Dark Muscovado sugar
  • 2 Large Eggs at room temperature
  • 2 Egg yolks (from Large eggs, keep the whites for an omelette or meringues!)
  • 2 tsp Vanilla extract
  • 1/4 tsp Salt
  • 30 g/ 1 oz Cocoa powder
  • 85 g/ 3 oz Plain flour
  • ½ Packet of Mini Eggs (or a whole pack, depends on how many you would link in your brownies)

For the toppings

  • ½ Packet of Mini Eggs
  • 30g/ 1oz Milk Chocolate

To make the brownies…

  • Preheat oven to 180°C/ 350°F/ Gas Mark 4 and line a 7 inch baking tin with butter and a mixture of cocoa-powder and flour, or baking parchment.
  • Next, melt the butter and chocolate together in a Bain-Marie, stirring slowly until everything has melted.
  • Break down any lumps in the muscovado sugar using your fingers and mix with the white sugar.
  • Take the bowl off the heat and combine the sugars with the chocolate-butter mix until smooth.
  • Add the eggs and yolks and beat to combine using a handheld whisk, this shouldn’t be trying to make the mixture fluffy. Beat in the vanilla extract when all other ingredients are combined.
  • Sieve the flour, cocoa and salt into the batter and fold until everything is combined and there is no sign of dry ingredients.
  • Chop up the Mini Eggs into quarters. Add the Mini Eggs into the brownie mixture and fold in until they are evenly distributed.
  • Pour into the lined tin and bake for 20 minutes. At this point test with a skewer – insert it into the centre of the brownie – if raw batter is evident on the stick put the brownie back in the oven for another 2-3 minutes and test again. Continue until the skewer comes out with no raw batter clinging to it.
  • When fully baked, take the brownie out of the oven and let the brownie cool completely in the tin.

To decorate the brownies…

  • Carefully chop the Mini Eggs into halves and also some quarters.
  • Melt the milk chocolate over a Bain-Marie and drizzle over the brownie with a teaspoon or a small piping bag, whichever is easiest.
  • Take the brownie out of the tin and put onto a wire rack.
  • Whilst the chocolate is still soft, quickly scatter the mini egg chunks – take time to put some of the larger colourful halves facing upwards.
  • Cut the brownie into 12 pieces, or 16 if you want smaller ones, and leave to set.

These could be great warmed up with a bit of ice cream as a naughty treat, and as snacks post the extremely-filling-Easter-roast / dinner!

My family are loving them, and I can’t wait for some of our readers to try these delightfully fudgey brownies. We’d love to see your Isolation Baking, so share your images on social media, tagging @wenzelsthebakers!

I hope you have a wonderful Easter and enjoy eating lots of chocolate and treats, even during this tough time.

Happy baking!

Lots of love and best wishes,

Wenzel’s xo


Baking at Home

Baking lovers,

I hope you’re all well and staying safe in these tough times.

At home, I have already baked a lovely coffee cake, some raspberry muffins and some flapjacks! They all went down a treat with my family, although I think my parents’ “healthy eating” lost out. I will be putting these recipes up in the coming weeks for everyone to enjoy! Baking is something I like to do to relieve stress, as well as reading, so it’s really been helping during this time.

As promised, we are starting our weekly recipes for you to complete at home, either on your own as a bit of relaxation or with the kids to keep them entertained!

Today’s recipe is one for cake pops, but without the need to buy moulds online that might only be used once, twice if you’re lucky…

And let the baking commence!

For the cake you’ll need…

  • 100g butter
  • 100g caster sugar
  • ½ tsp vanilla extract
  • 2 eggs
  • 100g self-raising flour. If you wanted to make chocolate cake pops, you could swap out 25g of the flour for cocoa powder.

For the buttercream and toppings, you will need…

  • 75g butter
  • 150g icing sugar. Again, if you wanted to have chocolate flavoured buttercream, replace 20g of icing sugar with cocoa powder. Can be more if you want a more chocolate-y buttercream!
  • ½ tsp vanilla extract
  • 1 tbsp milk
  • 200g chocolate, melted, to dip
  • Sprinkles, to dip
  • Mini cupcake cases (if you have them)

To start with, you will need to make the cake, as this needs to be cooled before you can assemble the cake pops.

  • Pre-heat your oven to 190°C/170°C fan/gas mark 5.
  • Grease and line the base of a 20cm sandwich tin. You can use any type of tin, round or square, whichever you have in the kitchen!
  • Put the butter, sugar and vanilla extract into a bowl and beat well to a creamy consistency that is pale yellow in colour.
  • Slowly beat in the eggs, one by one, then sift in the flour and fold in until it is mixed well. Be careful not to knock out all of the air.
  • Place the mixture into the cake tin and bake for around 20 mins until risen and golden brown. Check the centre with a wooden or metal kebab stick – if there is anything on the stick, give it a few more minutes.
  • Set aside to cool completely.

While the cake is cooling, you will need to make the buttercream that will help form the cake pops.

  • In a large bowl, put the softened butter and sifted icing sugar. Slowly mix the two together until all of the icing sugar is combined, and then proceed to beat until smooth.
  • Once smooth, add the vanilla extract and milk and beat again.
  • When the cake is cooled, crumble into large crumbs into another bowl.
  • Add the butter cream and stir together so that all of the cake is combined to make a yummy mixture.
  • Take chunks of the cake mixture and roll into balls, wearing gloves if you would prefer, putting each ball onto a baking paper-lined tray or plate.
  • Push a lollypop stick into each, then put into the fridge for an hour to set ready for the decorating stage!

At this point you could get the kids to try to start writing up their own version of the recipe that they can add to their own little cookbook. I used to do this, and still have mine! Somewhat a writing exercise that could be made fun…

Once the cake pops have set, you will need to melt the chocolate that you will dip the pops in.

  • Break the chocolate up into a bowl and put in the microwave for 10 second blitzes. You could do this or use a Bain Marie and put the bowl over s pan of simmering water until the chocolate melts.
  • Get another bowl and put your sprinkles in.
  • Take each one of the chilled cake pops and dip them in the melted chocolate, letting them drip a little before taking them away from the bowl.
  • Dip into the sprinkles and stand upright in a mug or glass to set. They can be kept at room temperature or put in the fridge.
  • You can add mini cupcake cases so that they can stand as well, to try and avoid some mess.


And Voila! Yummy cake pops for the whole family to enjoy.

I hope you have fun making these, as well as eating them, and look forward to the next recipe! Stay safe; stay home and bake!

Love and best wishes,

Wenzels xo