Do you want to eat a cake, but don't have the time, energy or ingredients to prepare it? It's all simpler and faster with a cup cake that can be cooked in the microwave. Most cup cakes are large enough to satisfy one or two people. The main advantage is that it will cook in minutes. Once you understand the basics of the recipe, you can customize your cake to taste.
Ingrediants
Vanilla Cake
- 25 g of flour 00
- 30 g tablespoons of granulated sugar
- 2 g of baking powder
- 60 ml of milk
- 2 ml of vanilla extract
- 22 ml of seed oil
- 1 pinch of salt (optional)
- 2 teaspoons of colored sprinkles (optional)
Yield: Cake for 1 person
Chocolate cake
- 22 g tablespoons of 00 flour
- 45 g of granulated sugar
- 15 g of cocoa powder
- 1 g of baking powder
- 45 ml of milk
- 45 ml of seed oil
- 1 pinch of salt (optional)
- A dash of vanilla extract (optional)
- 3 tablespoons (30 g) of chocolate chips (optional)
Yield: Cake for 1 person
Lemon cake
- 22 g of flour 00
- 45 g of granulated sugar
- 1 g of baking powder
- 1 large egg, at room temperature
- 30 ml of seed oil
- 2 g of grated lemon zest
- 22 ml of lemon juice
- 1 pinch of salt (optional)
- 2ml vanilla extract (optional)
- 1 g poppy seeds (optional)
Yield: Cake for 1 person
Red velvet cake
- 25 g of flour 00
- 62 g of sugar
- 1 g of baking powder
- 11 g of unsweetened cocoa powder
- 1 pinch of salt
- 1 pinch of cinnamon
- 45 ml of seed oil
- 45 ml of buttermilk
- 1 egg, at room temperature
- 5 ml of vanilla extract
- 2 ml of red food coloring
Cheese Glaze
- 30 g of spreadable cheese, at room temperature
- 30 g of butter, at room temperature
- 40-50 g of powdered sugar
Yield: Cake for 1 person
Steps
Method 1 of 4: Vanilla Cake
Step 1. Grease the inside of a large cup suitable for use in the microwave
Take a glass or ceramic cup about 350-500ml and grease it with seed oil to make it non-stick. For convenience you can use spray oil. It is best to choose a large cup so that the cake has room to rise as it cooks.
If you prefer, you can use butter instead of oil
Step 2. Blend the dry ingredients directly inside the cup
Pour 25 g of 00 flour, 30 g of granulated sugar and 2 g of dry baking powder into the cup you want to make the cake in. Mix the ingredients with a fork or a small whisk to mix them.
If you want, you can add a pinch of salt to make the cake less sweet
Step 3. Incorporate the liquid ingredients
Pour 60ml of milk into the cup. Add half a teaspoon of vanilla extract and one tablespoon and 22ml of seed oil. Stir with the spoon to blend the ingredients, making sure to scrape the bottom and sides of the cup often.
You can use plant-based milk for a vegan version of the vanilla cup cake
Step 4. Add colored sprinkles if desired
It's a great idea if it's a birthday cake. Colored sugar balls work best, but you can use other shapes as well. Add about two teaspoons.
- Colored sprinkles are an optional ingredient.
- If you want, you can replace them with chocolate chips.
Step 5. Microwave the cake for 90 seconds
Put the cup in the oven, set the power to 70-80% and bake the cake for one and a half minutes. If you don't know how to set the oven, turn it on to maximum power and keep an eye on the cake in the cup.
If you are concerned that the ingredients will overflow and dirty the microwave oven, place a plate or paper towel under or over the cup before starting to bake the cake
Step 6. Wait for the cake to cool down a bit before eating it
After 2 or 3 minutes it will no longer be hot. You can eat it straight from the cup or turn it upside down and serve it on a plate. You can decorate it with whipped cream or serve it accompanied by a scoop of ice cream.
Another option is to cut it in half and stuff it with jam. For a more elegant version, you can coat it with butter cream frosting
Method 2 of 4: Chocolate Cake
Step 1. Grease the inside of a large cup suitable for use in the microwave
Take a glass or ceramic cup about 350-500 ml, do not use a smaller one or the ingredients could overflow and dirty the oven. Grease the bottom and sides of the cup with seed oil to make it easier to extract the cake once it is cooked.
For convenience you can use spray oil or, if you prefer, you can use butter
Step 2. Blend the dry ingredients directly inside the cup
Pour 22 g of 00 flour, 45 g of granulated sugar, 15 g of cocoa powder and 1 g of baking powder into the cup you have chosen for the cake. Stir the ingredients with the fork or spoon to mix them.
If you want, you can add a pinch of salt to make the cake less sweet
Step 3. Incorporate the liquid ingredients
Add 45ml of milk and 45ml of seed oil. Stir with the spoon until the dough has a uniform consistency and color. Scrape the bottom and sides of the cup often with the spoon to include all the ingredients.
- You can add a dash of vanilla extract.
- You can also add some chocolate chips, they will melt and enrich the texture and taste of the cake. You can incorporate them into the dough or add them to the top as a decoration. In specialized stores you can find mint or strawberry flavored chocolate chips, but you can also use the classic milk or dark ones. Choose the ones you like best.
- You can use plant-based milk for a vegan version of your cup cake.
Step 4. Microwave the cake on high for 90 seconds
It may swell as it cooks, but fear not, it will sag as soon as you turn off the oven. Be careful not to overcook it, otherwise it will be dry and crumbly.
If you are concerned that the ingredients will overflow and dirty the microwave oven, place a plate or paper towel under or over the cup before starting to bake the cake
Step 5. Let the cake cool for 2-3 minutes before serving
You can eat it straight from the cup or turn it upside down and serve it on a plate. You can also let it cool completely.
For a more elegant presentation, decorate the cake with whipped cream or frosting. You can accompany it with raspberry jam or a chocolate sauce
Method 3 of 4: Lemon Cake
Step 1. Grease the inside of a large cup suitable for use in the microwave
You can use seed oil (that spray is very handy) or butter. The cup must be large (about 350-500 ml), otherwise the ingredients could overflow and dirty the oven.
Step 2. Blend the dry ingredients directly into the cup
Pour 22 g of 00 flour, 45 g of granulated sugar, 1 g of baking powder and a pinch of salt into the cup in which you want to prepare the cake. Stir the ingredients with the fork to mix them.
You can avoid using to get a sweeter cake
Step 3. Incorporate the liquid ingredients
Break the egg into the cup, then add 30ml of seed oil and 22ml of freshly squeezed lemon juice. Resume mixing with a fork to obtain a smooth and well blended dough.
- You can add half a teaspoon of vanilla extract to enrich the taste of the cake.
- If you wish, you can also add 2 g of finely grated lemon zest. Scrape the bottom and sides of the cup several times with the spoon to incorporate all the ingredients.
- You can also add half a teaspoon of poppy seeds to enrich both the taste and texture of the cake.
Step 4. Microwave the cake on high for 90-120 seconds
The cooking time required is one and a half to two minutes. Start checking if it's ready after 90 seconds. If it has swollen slightly and is firm in the center, it means that it is cooked.
It is advisable to place a plate or paper towel under or on top of the cup. That way if the ingredients overflow, you won't have a hard time cleaning the oven
Step 5. Let the cake cool before eating
You can simply wait 2 or 3 minutes or, if you prefer, you can serve it cold. If you want to decorate it, you can use powdered sugar and grated lemon zest.
For a more elegant presentation, you can mix 40 g of powdered sugar with 22 ml of lemon juice and pour the syrup over the cake
Method 4 of 4: Red Velvet Cake in a Cup
Step 1. Grease the inside of a large microwave-safe mug
Choose one with a capacity of about 350-500 ml. Grease the bottom and sides with butter or seed oil (you can use spray oil for convenience).
- It is best to choose a large cup, so that the cake has room to rise as it cooks, otherwise the ingredients may overflow.
- Greasing the bottom and sides of the cup with seed oil will allow you to more easily extract the cake once it is cooked.
Step 2. Blend the dry ingredients
Pour 25 g of 00 flour, 62 g of granulated sugar, 1 g of baking powder, 11 g of unsweetened cocoa powder, a pinch of salt and a pinch of cinnamon into the cup in which you want to prepare the cake. Mix the ingredients with a fork or a small whisk to mix them.
Step 3. Incorporate the liquid ingredients
Add 45ml of seed oil, 45ml of buttermilk, one egg, one teaspoon 5ml of vanilla extract and 2ml of red food coloring. Stir with the fork to break the yolk and distribute the ingredients evenly. The dough must have a homogeneous consistency and color.
If you can't find buttermilk, try using plain yogurt or sour cream
Step 4. Bake the cake for 50 seconds
Put the cup in the microwave and set it to maximum power. The cake should be baked until it is solid in the center. Check it the first time in 50 seconds, then continue cooking it at 15-second intervals until it is evenly cooked.
Since the ingredients may overflow and dirty the microwave, it is best to place a plate or paper towel under or on top of the cup before starting to bake the cake
Step 5. Let the cake rest for 30 minutes
The flavors must have time to blend. Furthermore, after half an hour the cake will have cooled down and you can cover it with the icing; you can use these 3 minutes to prepare it.
Step 6. Make cheese glaze if desired
It is not mandatory to glaze the cake, but it is a good way to enrich the flavor. The recipe is very simple: whip 30 g of cream cheese with 30 g of butter and 40-50 g of powdered sugar. The cheese and butter should be left to soften at room temperature before processing them with a whisk. Keep whipping until you get a soft and light glaze. If you prefer, you can use the hand blender or food processor.
The more sugar you add, the thicker the glaze becomes
Step 7. Glaze the cake with the pastry bag
If you don't have it, transfer the icing to a grocery bag, seal it, and cut out one of the two bottom corners with scissors. Spread the icing over the cake and then serve it. It is not necessary to use all the glaze.
- You can take the cake out of the cup before frosting it or you can spread it on the top only.
- Use the leftover icing to fill the cake.
- The traditional recipe calls for raspberries or other berries to be added to the glaze.
Advice
- You can use butter that you have melted and then cooled, but the seed oil is more suitable because it keeps the cake more moist.
- Don't forget to put a plate or paper towel under the cup so you don't have to spend too much time cleaning the microwave.
- Accompany the cake with whipped cream or ice cream.
- For a more traditional presentation, take the cake out of the cup, cut it in half, stuff it with cream or jam and glaze it on the outside.
- If you want a vegan alternative, you can use plant-based milk, such as almond, coconut or soy.
- If you intend to frost the cake, wait for it to cool completely. Otherwise the icing will melt and the cake may break.
- Like hot chocolate, chocolate cake also goes very well with marshmallows, use them as a decoration.
- Do not open the oven while the dough is growing. Remember to put a plate under the cup to avoid dirtying the microwave if the ingredients overflow. If you open the oven while the dough is rising, the cake will sag and look more like a cookie.
- Try microwave on half power and double the cooking time by adding another 35 seconds. The cake will bake more evenly.
- Choose a larger cup than you think is necessary. The dough will rise, so if the cup is too small the ingredients will overflow and dirty the oven.
- Taking the cake out of the cup, you may notice that it is still liquid at the bottom. If you want, you can put it back in the oven and cook it a little longer.
- Do not fill the cup more than half full, or the ingredients will overflow during cooking.
- Most cup cakes apparently seem undercooked at the top, this is normal, it will still be baked in the center.
- The cake may sag a little, this is normal.
- To prepare a cup cake suitable for anyone, even those who follow a particular diet, use gluten-free flour, a milk of vegetable origin, choose one of the egg-free recipes (not that of the red velvet or lemon cake) and use xylitol instead of sugar. In this way, even people with diabetes or who observe a diet with particular restrictions can eat it.
