Ingredients 1 tablespoon butter, softened 1 large egg 1/2 teaspoon vanilla extract 2 tablespoons granulated sugar 1/4 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon cinnamon 2 to 3 tablespoons strawberries, diced In a medium bowl, combine all ingredients (except strawberries), and whisk until batter is just smooth, but do not overmix. Gently fold in the strawberries. Prepare a mug by spraying it very well with cooking spray and pour batter into mug, taking care that there is plenty of room for growth. The batter/cake will nearly double in height in the microwave so select a large mug and do not fill more than halfway. (You may have leftover batter or you may get two mugcakes from this recipe, but don’t overfill or you will have a big mess) Microwave on high for 75 to 90 seconds, or until done. Microwave cooking times vary widely and I suggest standing in front of the microwave the entire time. It could be done in 60 seconds, it could take 2 minutes; it’s very hard to say but mine took about 90 seconds. While the mug cake is cooling, make the glaze. Vanilla Buttercream Glaze 1 tablespoon butter, melted 1/4 cup powdered sugar 1/4 teaspoon vanilla extract 1 tablespoon+ cream (or milk) Combine all ingredients (except for cream) in a small bowl and whisk, adding the cream based on desired consistency of glaze. Spoon glaze over the mugcake while it’s in the mug and allow glaze to soak and permeate into the cake. Or, remove cake from the mug by running a knife around the sides and inverting it onto a plate and spooning the glaze over it.