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Rose Water Mug Cakes | URBAN BAKES

Rose Water Mug Cakes

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5 from 1 review

  • Author: Connie
  • Total Time: 20 minutes
  • Yield: 2 mug cakes 1x


Units Scale


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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

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