Made with sweet potato, squash or pumpkin puree that boosts the recipe's fibre content, this cake-in-a-cup is ready in just minutes and can be cooked in the microwave.

The secret ingredient for a comforting fall dessert? Our Maple Chai Pecan Butter! Made with 75% pecans, this nut butter also contains spices like cinnamon, cloves and cardamom as well as local maple sugar for a touch of sweetness.

For even more indulgence, we suggest topping the cupcake with a cream cheese filling and adding a hint of our Maple Chai Pecan for a perfect marriage of flavors. An optional addition, but so delicious!

Find the steps to make this express dessert below.

The ingredients

For the cake in a cup:

• 1/4 cup all-purpose flour
• 2 tbsp. brown sugar
• 1/4 teaspoon baking powder
• pinch of salt
• 2 tbsp. milk or vegetable drink
• 1 tbsp. mashed sweet potato, squash or pumpkin
• 1 tbsp. vegetable oil
• 1 tsp. chai maple butter

For the creaming (optional):

• 1 tablespoon classic or vegan cream cheese
• 1 tsp. Chai Maple Pacane butter
• A little milk or vegetable drink if needed

Preparation

For the cake in a cup:

• In a mug, combine dry ingredients (flour, brown sugar, baking powder and salt).
• Add milk or vegetable drink, mashed potatoes and oil. Mix well to obtain a homogeneous texture.
• Add the Chai Maple Pecan butter and mix lightly to create a marbled effect.
• Cook in the microwave for 1 to 2 minutes depending on the power of your appliance.

For the creaming (optional):

• While baking, prepare the creaming by combining the cream cheese and Pacane Chai Maple butter. If necessary, add a little milk or vegetable drink for a thinner texture.
• Garnish the mug cake once it is cooked.

Enjoy!

Note: By following these steps, you will get one serving in a cup. But feel free to line up several cups on the counter to create an assembly line so that each member of the family can have their cake!