Ingredients
Fresh raspberries for garnish
Whipped cream for garnish
2 tablespoons raspberry preserves
2 tablespoons melted butter (salted)
1/4 cup low fat buttermilk (60 ml)
2 tablespoons granulated sugar
1/4 teaspoon baking powder
1 1/2 tablespoons unsweetened cocoa powder
1/4 cup all-purpose flour (32 grams)
Step by step
In a medium sized bowl, whisk together flour, cocoa powder, baking powder and sugar. Mix in buttermilk, melted butter and raspberry preserves. Stir until there are no lumps.
Pour the batter into two small coffee or tea cups that are microwave safe. Place a paper towel in your KitchenAid® Microwave Hood Combination Oven and set the cups on top.
Microwave the cups in your KitchenAid® Microwave Hood Combination Oven for about 60 to 90 seconds on high or until batter rises and cakes are cooked.
Let the cups cool for a few minute before serving. Cakes will deflate while they are cooling.
Garnish with whipped cream and raspberries. Enjoy!