Basic Cupcake Recipe | Chocolate cupcake – recipe with photo | How to cook a cake in the oven | Blog with selected recipes for every day - desserts, first and second courses

A cupcake in the microwave is just a godsend for hostesses if guests are already on the doorstep and there is nothing to serve for tea. This cake takes literally 5 minutes to prepare, and thanks to its popularity among culinary experts, there are a great many different cooking options, and today I propose to consider the three best of them.

This cake needs to be baked in a container that is suitable for the microwave, so you should immediately discard metal, porcelain, crystal, or plastic containers. A glass fireproof pan that you can use in the oven is ideal. If this is not available, then quite often the cupcake is prepared in ordinary mugs, which is why sometimes you could come across such a name for a dish as “dessert in mugs.” The appearance, of course, will be less presentable, but this will in no way affect the taste.

The dough, which is used to prepare a cake in the microwave, is kneaded using milk (kefir), less often water, adding eggs, cocoa powder, starch and other products to it, it all depends solely on the specific recipe. As with any baked goods, you can add filling: berries, fruits, chocolate, jam, preserves, etc. Before serving, all that remains is to decorate the cupcake, for example, with chocolate icing and, if desired, sprinkle with coconut flakes or almond slices.

Curd cake in a cup in the microwave

A healthy and tasty treat that can not only be prepared for tea or coffee, but also given to children at school or taken to work for a light snack during the lunch break.

Ingredients:

250 g homemade cottage cheese
100 g sugar
250 g semolina
½ cup coconut flakes
2 tbsp. l. honey
2 tbsp. l. sour cream
2 eggs
½ tsp. soda
2 tbsp. l. lemon juice

Cooking method:

We twist homemade cottage cheese through a meat grinder, or grind it using a blender.
Add granulated sugar.
Then add semolina, coconut, honey and sour cream, and then beat in the eggs.
Next, we extinguish the soda with lemon juice and pour it into the main mass.
Mix all the ingredients well together.
Pour the dough into the bowl until it is 2/3 full.
Cook the cake at the maximum temperature of your microwave for about 5 minutes.

carrot cake

It is prepared without eggs and will definitely appeal to carrot lovers or non-carrot lovers who sometimes need to feed them. You could even say that these are miraculous pieces of the rare orangery fruit - it will work. It contains more ingredients than previous cupcakes, but this does not spoil it.

Ingredients:

6 tbsp. l. flour;
2 tbsp. l. Sahara;
1/4 tsp. baking powder for dough;
1/4 tsp. salt;
1/8 tsp. cinnamon;
1/8 tsp. nutmeg;
5 tbsp. l. chilled milk + 1/2 tbsp. l. lemon juice (stir, let stand for 10 minutes, can be replaced with an equal amount of kefir);
2 tbsp. l. vegetable or olive oil;
1/4 tsp. vanillin;
3 tbsp. l. finely grated carrots;
1 tbsp. l. chopped nuts;
1 tbsp. l. chopped raisins.

Preparation:

Following the previously stated rule of golden mixing, combine all the dry ingredients in one container - flour, sugar, baking powder, salt, cinnamon, nutmeg, vanillin. In another container, mix everything else - buttermilk (milk with lemon juice)/kefir, butter, carrots. Mix well and after reuniting, add nuts and raisins. Mix again. Fill the cup 2/3 full and put it in the microwave at full power for 2-3 minutes. If the cake doesn't seem like it's cooking enough, finish it off with another 30 seconds of microwave power. That's all, actually. Drizzle with melted chocolate or honey and eat furiously, enjoying it.

Easy chocolate cake in the microwave

Perhaps the simplest option I have proposed for preparing a cupcake. The time it takes to bake it in a microwave oven will depend solely on its power.

Ingredients:

4 tbsp. l. flour
4 tbsp. l. Sahara
3 tbsp. l. cocoa
1 egg
3 tbsp. l. milk
3 tbsp. l. melted butter
Powdered sugar

Cooking method:

In a bowl (that can be placed in the microwave), mix flour, sugar and cocoa.
Beat in the egg and mix all the ingredients thoroughly.
Melt the butter in a water bath.
Pour milk into the dough and then butter. Don't forget to stir all the time.
Place the bowl in the microwave and bake the cake for 4 minutes at maximum power.
Before serving, sprinkle it with powdered sugar.

Mug Cake in 5 Minutes (Microwave) 5 Minute Chocolate Mug Cake Recipe

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video content

Rating: 4.0; Votes: 1 This cupcake is very easy to make and very quick. Delight yours Recipe: 3 tablespoons flour 2 tablespoons cocoa 3 tablespoons sugar 1/4 teaspoon baking powder 2 tablespoons milk 1 egg Vanilla 2 tablespoons butter Date: 2019-05-05

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Step-by-step preparation

Important! If this is your first time baking in the microwave, be careful not to let the cake escape. First, set the timer for 90 seconds, check the readiness of the baking with a match and, if necessary, add another 20-30 seconds. at maximum stove power.

Directly in a mug mix 2 tbsp. l. cocoa powder with 2 tbsp. l. vegetable oil.
Add 3 tbsp to the chocolate mixture. l. granulated sugar.
Add 2 tbsp to the contents of the mug. l. thick fatty sour cream.
Pour in 2 t.l. cow's milk. Use a tablespoon to gently stir the contents of the mug until smooth.
Add a pinch of salt and ¼ tsp to the chocolate mixture. baking powder. Mix everything thoroughly again.
Sift 2 tbsp into a separate cup (or plate). l. flour and add to the contents of the mug.
Mix thoroughly and break up all lumps. If desired, you can put a couple of dark chocolate slices on top.
Place the mug in the microwave and bake for 1:30 - 2:00 minutes, setting it to maximum power. Dust the finished and slightly cooled chocolate cake with 1-2 pinches of powdered sugar.

Serving and decoration

Quick chocolate cupcakes are served with creamy ice cream, spooning a couple of tablespoons directly into the cake cup while it is warm. You can also offer a cup of coffee or milk with the cupcake. You can also drink the chocolate cake with tea or sweet and sour juice.

Ingredients

To make a cupcake in the microwave in a mug without milk, we will need:

wheat flour – 3 tbsp;
granulated sugar – 4 tbsp;
cocoa powder – 2 tbsp;
instant coffee - half a tsp. or more to taste;
baking soda - a quarter tsp;
vegetable oil or melted butter – 1 tbsp. + for lubrication;
water – 5 tbsp;
vanilla extract or vanillin - half a tsp;
chocolate pieces or grated chocolate - 3 tbsp. (optional).

Andychef cupcake in a mug

The New Year has just begun, and the long weekend has become a great opportunity to try new recipes :) The choice again fell on a cupcake from Andychef - he posted it before the New Year!!7!! new recipes, so everything was obvious.

A little earlier, in the comments to the previous recipe for tangerine cake from AndyChef (hurray, hurray, comments, it’s so nice that people read the recipes! :) they asked for some recipe without eggs. To be honest, I was fired up with the idea of finding something like this and trying it. And because I was stuffed to the brim with Olivier, pizza and mulled wine, but I didn’t really want to move, so I had to look for something simple.

So, why exactly a cupcake in a mug? The answer is obvious - laziness.

Just for fun, I noted the time - preparing the cupcake took me 6 minutes, taking into account the preparation of ingredients, dough and baking . And I was not in a hurry, but lazily rolled from one part of the kitchen to another!

Anyway, enough words, let's get started.

Vegetable oil - 45 g
Milk 3% – 112 g
Sugar - 75 g
Baking powder - 3 g
Cocoa – 35 g
Flour - 75 g
Filling

And again some comments on the products :)

Oil

Ordinary vegetable oil, maybe sunflower oil, maybe a more aesthetically pleasing olive oil, or you can even experiment and take grape seed oil - it’s all up to your taste, it doesn’t affect the consistency at all.

Sugar

In fact, there are many types of sugar, but usually we all use what is easily found in the store and inexpensive. But in almost any recipe, the “sugar” can be slightly, hmm, improved, or something. If you have both classic white and cane sugar at home, then I recommend mixing them 50/50. I can’t say that there will be a fantastic difference, but the taste will be richer, that’s a fact. By the way, a little “sugar” life hack! If you put a cinnamon stick or a vanilla pod in a jar (bag, box, etc.) with sugar, then you will always have deliciously aromatic sugar on hand :) I recently discovered that I have three stored in one jar! type of sugar with cinnamon bark. Gentlemen - the color and smell are incredible.

Cocoa

Maximum natural, maximum richness.

I use 99.98% cocoa powder from Kommunarka. It's not wow, of course, but it'll do. Under no circumstances should you use Nesquiks, cocoa drinks, or other nasty stuff - you either won’t have a uniform texture and a pleasant, even color, or you won’t have any chocolate taste. Remember that it is cocoa that makes our sponge cake chocolate. If you adore chocolate/are confident in your skills/this is not your first time cooking/a fine connoisseur (underline as appropriate, yes), then I strongly advise you to try alkalized cocoa.

At the same time, we know that it can easily be replaced with flour (1:1). True, then you will have to come up with a good filling.

Flour

Only the highest grade. All. It is necessary.

Filling

Here you can go wild - apples stewed with cinnamon, oranges soaked in wine, marshmallows, chocolate pieces, syrups with any flavors, Monin puree, caramelized walnuts, ricotta, mascarpone - arrr, you can add whatever your heart desires! I opted for white chocolate, marshmallows (new year, after all) and orange sauce.

We will even skip the preparation stage, this recipe is so simple.

Let's start cooking

Phew, it seems like that's it, let's get started and mark the time!