For the mug cakes:

Ingredients in accordance with the pack instructions 

For the chocolate mug cake:

¼ cup sugar 
2-3 tbsp water 
Orange slices 
Vanilla ice cream, to serve 
Chocolate sauce, to serve

For the vanilla mug cake:

½ cup strawberries (fresh or frozen)
2-3 tbsp water
¼ cup sugar
¼ slab white chocolate roughly chopped
Vanilla ice cream, to serve 
Custard, to serve

For the crème caramel mug cake:

1 apple - peeled, cored, and sliced
¼ cup white sugar
½ tsp ground cinnamon
2-3 tbsp water
Vanilla ice cream, to serve
Caramel sauce, to serve


1. Prepare each of the mug cake mixes in a separate mug in accordance with the pack instructions and set aside. 

For the chocolate mug cake:

1. Place ¼ cup of sugar and 2-3 tbsp water in a medium-sized pan.
2. Stir the sugar to dissolve. Place 3 orange slices in the sugar water (do not overlap) and heat the sauté pan on medium/high heat. Halfway through cooking, flip the orange slices to the other side. 

3. Continue to cook the syrup until it just begins to turn an amber colour. 

4. Grease the inside of a microwavable mug generously with butter.
5. Grate orange zest and add it to the chocolate cake batter. 

6. Place an orange slice at the bottom of the mug topped with a generous spoonful of the orange reduction. Top with the chocolate batter and microwave according to the box instructions. 

7. Flip the cake over to reveal the cake, use a knife to loosen the cake if needed. Serve topped with a scoop of vanilla ice cream and melted chocolate sauce. ENJOY!

Upside Down Mug Cakes  3 Ways