Dessert: Hot Buttered Rum Mugcakes

A rich rum cake baked in mugs with spiced whipped cream on top.

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Hot Buttered Rum Mugcakes

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1 cup (2 sticks) butter, room temperature
1/2 cup sugar
1/2 cup light brown sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cloves, divided
1 1/2 teaspoons cinnamon, divided
1 teaspoon ground nutmeg, divided
1/2 cup vanilla ice cream, melted
1/2 cup rum, I prefer to use a dark or spiced rum, but any rum you have on hand would work.
1 teaspoon vanilla extract, divided
1 cup heavy whipping cream
1/2 cup powdered sugar, sifted

Instructions

Preheat oven to 350 º.
Cream the butter and sugar.
Mix in the eggs.
In a separate bowl, whisk together the flour, baking soda, baking powder, 1/2 teaspoon cloves, 1 teaspoon cinnamon, and 1/2 teaspoon nutmeg.
Add the dry ingredients to the butter/sugar mixture and mix until just combined.
Stir in the vanilla ice cream, rum, and 1/2 teaspoon vanilla vanilla extract.
Fill mugs with batter to about 1/3 full.
Baking time will vary depending on the depth and thickness of your mugs. Begin checking on them at around thirty minutes. They should bounce back when touched lightly and a toothpick inserted into them should come out dry.

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