White Chocolate and Raspberry Microwave Mugs

• 210g cake flour
• 5ml baking powder
• 1 teaspoon salt
• ¾ cups caster sugar
• ¾ cups milk
• 10ml vanilla extract
• 50ml canola oil, plus 1 teaspoon
• ¼ cup raspberries or strawberries, reserving some for the top
• ¼ cup white chocolate, roughly chopped

Grease four La Collection Petits Fours 200ml Cappuccino Mugs with baking spray. Place the dry ingredients into a mixing bowl and fold to combine. Whisk together the milk, vanilla, and oil in a separate bowl. Mix the wet into the dry ingredients and mix to combine.

Add a spoonful of the mixture to each mug. Add one raspberry between each mug and a sprinkle of chocolate before adding another spoonful of batter. Top with two or three raspberries and a little more white chocolate.

Place two mugs into the microwave at a time and cook for 5 minutes. Allow the microwave to stop completely, let the mugs cool for 20 seconds and cook again for 30 seconds more. Stop the microwave again and cook for a final 30 seconds. You may need to add another 10 – 20 seconds, depending on the power of your microwave. The bursts of cooking help the mug cake not overflow and obtain the best cooking results.

Topping ideas include strawberry frozen yoghurt, whipped cream, white chocolate shards or chocolate bark with raspberry, and fresh raspberries.