My recent microwave lemon mug cake experiment, wherein I mixed a mini amount of batter from scratch and zapped it for two minutes, that yielded a funky looking oversized cupcake — led me to this wonderful creation. It’s so yummy that I must share it.

First you’ll bake the cake in the microwave, then you’ll mix together the ingredients for the creamy mousse layer and then assemble the dessert cups.

Dry ingredients

• 6-1/2 tablespoons flour

• 5 tablespoons sugar

• 1/2 teaspoon baking powder

• 1/8 teaspoon salt

Wet ingredients

• 4 tablespoons milk

• 1 egg

• zest from 1 lemon

• 2 teaspoons lemon juice

• 1/4 teaspoon vanilla extract

• 1 tablespoon butter, melted

Mix dry ingredients together in a cereal bowl. Mix wet ingredients (except the butter) together in a different cereal bowl, then combine with the dry ingredients. Add in butter and mix well. Butter and flour the interior of one oversized or two regular mugs. Pour batter into the prepared mug or mugs. Microwave on high for two minutes.

Mousse Filling

• 8 ounces heavy cream
• 8 ounces cream cheese, softened to room temperature
• 2/3 cup powdered sugar
• juice from the other half of the lemon remaining from lemon mug cake
• 1 teaspoon vanilla

Additional Preparation

• 11 ounces blueberries
• lemon mug cupcake
• 8 ounces lemon curd

Remove cake from mug after cooling slightly. Cut into bite-sized cubes. Divide the lemon cake chunks into twelve clear dessert cups. Next add blueberries to each cup, followed by a small scoop full of lemon curd.

Use a piping bag to fill the final layer of mousse filling. When all the mousse has been divided, tap each dessert cup on the counter so the filling will fall into the crevices. Chill until serving.