Rosé Mug Cake
- 5 tbsps Old York Cellars Reserve Rosé, divided
- 2 2/3 tbsps granulated sugar, divided
- 4 tbsps all-purpose flour
- 1/4 tsp baking powder
- 2 tbsps low fat milk
- 1/2 tbsp vegetable oil
- 2-4 drops pink food coloring, divided
- 1/2 cup heavy whipping cream
In a small saucepan, make a rosé syrup by adding 4 tbsps of Reserve Rosé and 1 tbsp sugar. Stir to mix. Turn on stove and bring ingredients to a boil over medium heat. Cook until syrup is reduced to half the amount, stirring occasionally to full dissolve the sugar into the wine. This should take about 3 minutes. You should be left with 2 tbsp of rosé syrup.
For the cake, combine flour, baking powder, 1 tbsp sugar, milk, 2 tbsps of rosé syrup, vegetable oil, and 1-2 drops of food coloring into an oversized microwave-safe mug. Mix with a small whisk until batter is smooth. If desired, pour batter into a 6 oz champagne coupe glass. Make sure the batter only fills up half of the glass as it will rise further when cooking.
Cook in microwave at full power for about 1 minute. Top of cake should look cooked. Let mug cake cool while making frosting.
To make the frosting (makes 2 servings): combine heavy whipping cream, 1 tbsp Reserve Rosé, 2 tsp sugar, and 1-2 drops of food coloring into bowl of stand mixer and whip on high speed until stiff peaks form. Let cake cool a few minutes before frosting top of cake. If you are only making a single cake, you can store the rest of the frosting in the fridge for later use. Cake is best consumed while still slightly warm.