Sarah says: “There was a time when red velvet cake seemed to be taking over bakeries and cupcake shops all around the world. And no wonder: the fluffy cocoa sponge is utterly delicious. Tuck into this mini version on a cold winter’s night, with your slippers on and something soppy and romantic on TV.

Ingredients

For the cake

40g self-raising ﬂour
50g golden caster sugar
2 tbsp cocoa powder
3 tbsp sunﬂower or vegetable oil
3 tbsp semi-skimmed milk
1 egg
½ tsp red gel food colouring

For the icing

25g icing sugar
2 tsp cream cheese

Method

Grease the inside of a chunky, microwave-proof mug (approx. 300ml) with a little butter or ﬂavourless oil. You’ll also need a whisk to mix the wet ingredients.

Mix all the dry ingredients together until combined.

Add the oil, milk and egg and whisk well. Finally, add the food colouring, stirring as you do so you can get the colour just right. You’re looking for a vivid red; remember it will fade slightly as it cooks and the cocoa colouring comes through.

Microwave on high for 1 to 1.5 minutes. Check it as it bakes – it may not need the full amount of time, but you’ll know it’s done when the sponge rises to the top of the mug.

While the cake cooks, make the icing. Sieve the icing sugar over the cream cheese and mix well – it should be smooth but not too runny.

Once the cake is done, spoon or pipe (if you want to be neat) the icing on top. Tuck in immediately, straight from the mug. Mmmmmm!

Note: I ﬁnd gel food colouring better than traditional water-based colouring as it’s more vivid and will give your bakes lovely vibrant hues. If you want to make this cake really show-stopping, swap the cream cheese icing for a scoop of your favourite ice cream, chocolate sauce, sweets and biscuit crumbs. Et voilà! Your very own red velvet sundae.

6-Minute Showstoppers by Sarah Rainey (£14.99, Michael Joseph) is out now

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