An easy no-bake, 2-minute recipe perfect for Mother’s Day!
There couldn’t be a better time than now to work with rose water. It’s simply perfect for Mother’s Day.
Rose water as you may know, has a very soft yet distinct aroma. A flavor so unique, once you’ve had it you’re bound to never forget it. As an edible, rose water can be used to perfume a variety of desserts due to its floral scent. For the first Mug Cake Monday in May, I want to bring to you an easy, no-bake recipe in which you can surprise your loved ones, but especially to any moms, aunts and grandmothers for this coming Mother’s Day.
How nice would it be to surprise someone you hold dear to your heart with a quick and easy, individualized cake? In my family where the women are very conscientious about how much sweets they eat, this would be very much appreciated. The best part of this recipe is that if you want to substitute the rose water for vanilla mug cakes, simply substitute rose water for vanilla extract and that’s it!
To see additional mug cake recipes, don’t forget to check out my blogging friends who also participated in Mug Cake Mondays in May!
- Chocolate Brownie Mug Cake | Sweet 2 Eat Baking
- Coffee and Cream Mug Cake | The Sweet-Tooth Life
- Blueberry Muffin Mug Cake | Foodtastic Mom
Rose Water Mug Cakes
- Total Time: 20 minutes
- Yield: 2 mug cakes 1x
- 2 tablespoons unsalted butter
- 1 large egg
- 2 tablespoons milk
- 1 teaspoon rose water
- 1/4 cup granulated sugar
- 6 tablespoons self-rising flour
- Pinch of kosher salt
- pink food gel coloring (optional)
- 1/2 cup + 2 tablespoons powdered sugar
- 2 teaspoons milk
- 1 teaspoon rose water
- pink food gel coloring (I used Wilton Rose Petal)
- rose petals for garnish
- In a large mug, melt butter in microwave for 20 to 30 seconds or until butter has completely melted. Add egg and whisk with a fork.
- Stir in the remaining cake ingredients and mix until smooth. Optional: add one drop of food coloring; stir. Divide batter between two mugs. Microwave separately for 1 1/2 to 2 1/2 minutes or until a toothpick inserted in center comes out clean. Allow to mug cakes to cool over a wire rack for 5 to 10 minutes before glazing.
- Meanwhile, in a small bowl whisk ½ cup powdered sugar, milk and the rose water until mixture is smooth. Add one drop of food coloring; stir. Note: Add more milk, a teaspoon at a time, for a thinner consistency or add more powdered sugar if a thicker glaze is desired.
- Pour 1 to 2 tablespoons of glaze over mug cakes. Garnish with a rose petal and dust with remaining 2 tablespoons of powdered sugar. ENJOY!
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Cuisine: American
Recipe adapted from BuzzFeed
2 thoughts on “Rose Water Mug Cakes”
Beautiful presentation. How on earth did you microwave a teacup with a gold rim?
I love rose scented/flavoured things. I’m on Keto, so I’m going to try to adapt your recipe to be Keto. Wish me luck!
Did you make them yet; how did it turn out? And good eye for catching that detail about the gold rim. I microwaved the first one in these teacups and in just 3 seconds when I heard a POP and sparks flew, that’s when I knew I made a big mistake. Luckily I was able to quickly react and stop it. I ended up using a different mug with the same shape as these teacups and then transferred the mini cakes over which is why there’s a small gap between the cup and the cakes themselves.
Wish you the best in the keto version! 🙂