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This article was co-written by Emily Margpis. Emily Margpis is a bakery entrepreneur in Baltimore, MD. With over 15 years of baking experience, she founded Baking with Chef Emily in 2018, offering personalized baking courses in the DC area.
There are 7 references cited in this article that you can see at the bottom of the page.
This article has been viewed 5,222 times.
You are craving a cake, but don’t have enough time, energy and ingredients to make it, so why not try making mug cake in a cup? Usually a mug cake is just enough for one or two people to eat. And the best part is that it only takes you a few minutes to make the cake! Once you know how to make a basic mug cake, you can experiment with different variations.
Vanilla mug cake [1] X Research Source
- ¼ cup (25 g) all-purpose flour
- 2 tablespoons (30 g) diameter
- ½ teaspoon (2 g) baking powder
- 60 ml milk
- ½ teaspoon (2.5 ml) vanilla extract
- 1.5 tablespoons canola or vegetable oil
- A pinch of salt (optional)
- 2 teaspoons cotton sugar (optional)
A meal
Chocolate mug cake [2] X Research Source
- 3 tablespoons (20 g) all-purpose flour
- 3 tablespoons (45 g) diameter
- 2 tablespoons (15 g) cocoa powder
- ¼ teaspoon (1 g) baking powder
- 3 tablespoons (45 ml) milk
- 3 tablespoons (45 ml) canola or vegetable oil
- A pinch of salt (optional)
- One drop of vanilla extract (optional)
- 3 tablespoons (30 g) chocolate chips (optional)
A meal
Lemon mug cake [3] X Research source
- 3 tablespoons (20 g) all-purpose flour
- 3 tablespoons (45 g) diameter
- ¼ teaspoon (1 g) baking powder
- 1 large egg at room temperature
- 2 tablespoons (30 ml) canola or vegetable oil
- 1 teaspoon (2 g) finely grated lemon zest
- 1.5 tablespoons (20 ml) fresh lemon juice
- A pinch of salt (optional)
- ½ teaspoon (2.5 ml) vanilla extract (optional)
- ½ teaspoon (1.5 g) poppy seeds (optional)
A meal
Red velvet mug cake [4] X Research Source[5] X Research Source
- ¼ cup (25 g) all-purpose flour
- 4.5 tablespoons (60 g) sugar
- ⅛ teaspoon (0.5 g) baking powder
- 1.5 tablespoons (10 g) unsweetened cocoa powder
- Pinch
- A pinch of cinnamon powder
- 3 tablespoons (45 ml) canola or vegetable oil
- 3 tablespoons (45 ml) buttermilk
- 1 egg at room temperature
- 1 teaspoon (5 ml) vanilla extract
- ½ teaspoon (2.5 ml) red food coloring
Cheese frosting
- 30 g softened cream cheese
- 30 g softened butter
- 4 to 6 tablespoons (45 g) powdered sugar
A meal
Steps
Make vanilla mug cake
Spray non-stick cooking oil inside the large, microwave-safe cup. Choose a 350-500 ml cup and spray non-stick cooking oil inside the cup. You should use a large cup to leave room for the cake to expand during baking.
- If you don’t have a spray-on cooking oil, you can use butter or cooking oil to spread a thin layer in the cup.
Place dry ingredients in a cup. Place ¼ cup (25 g) all-purpose flour, 2 tablespoons (30 g) diameter, and ½ teaspoon (2 g) baking powder in a cup. Use a fork or a small whisk to mix the ingredients.
- If you want to make the cake less sweet, add a pinch of salt.
Mix wet ingredients. Pour ¼ cup (60 ml) of milk into the cup. Add ½ teaspoon (2.5 ml) of vanilla extract and 1.5 tablespoons (20 ml) of canola or vegetable oil. Use a spatula to mix the ingredients, scraping the bottom and sides of the cup occasionally.
- If you’re making a vegetarian dish, use plant-based milk.
Stir in a little more sugar, if you like. This is a great choice if you’re making a birthday cake or rice cake. Round rice cakes are best, but you can also make other forms. You need to prepare 2 teaspoons of cotton sugar.
- You don’t have to do this step if you’re just making regular vanilla cake.
- Another great alternative is to use chocolate chips.
Bake in microwave for 90 seconds. Place the cup in the microwave and bake for 90 seconds, preferably at about 70-80% power. If you don’t know your microwave’s power setting, you can go full power and watch the cake carefully.
- If you’re afraid the cake spills and contaminates the microwave, you can line a paper plate or paper towel in the bottom of the cup, or cover the cup before heating.
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Wait for the cake to cool down before serving. After 2-3 minutes, the cake will cool to taste. You can eat it right out of the cup, pour it out onto a plate, or top it with whipped cream or ice cream.
- For a more beautiful cake, cut the cake in half, spread jam on one half of the cake, then combine it with the other half, and finally put some buttercream on top.
Make chocolate mug cake
Grease the inside of a large, microwave-safe cup. Choose a cup with a capacity of 350 – 500 ml; if the cup is smaller, the cake may overflow and get dirty. Apply a thin layer of oil in the cup; This will make it easier to remove the cake.
- You can use non-stick cooking oil spray, butter or cooking oil.
Mix all dry ingredients in a cup. Place 3 tablespoons (20 g) all-purpose flour, 3 tablespoons (45 g) diameter, 2 tablespoons (15 g) cocoa powder, and ¼ teaspoon (1 g) baking powder. Use a fork or spoon to mix the ingredients.
- If you want to make the cake a little less sweet, add a pinch of salt.
Mix wet ingredients. Pour 3 tablespoons (45 ml) of milk and 3 tablespoons (45 ml) of canola or vegetable oil into a cup. Use a spatula to stir until the color and texture of the mixture becomes uniform. Occasionally scrape the bottom of the cup and the sides of the cup so that all ingredients are evenly mixed.
- Add a little vanilla extract to enhance the flavor of the cake.
- You can also add some chocolate chips to enhance the flavor and create a sticky texture. You can stir into the dough or sprinkle on top of the cake. Chocolate chips come in a variety of flavors such as mint chocolate, white chocolate, milk chocolate, and dark chocolate. Choose your favorite flavor!
- If you’re making a vegetarian dish, replace the milk with plant-based milk.
Bake the cake for 90 minutes in the microwave on HIGH power. The cake will rise slightly while baking, but will deflate when you turn off the oven. Be careful not to overcook; otherwise, the cake will be dry and crumbly.
- If you’re afraid the cake will spill and contaminate the microwave, place a paper plate or paper towel in the bottom of the cup or cover it.
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Wait 2-3 minutes for the cake to cool before serving. You can eat it right in the cup or remove the cake on a plate, or wait for it to cool completely.
- To make the cake look more appealing, decorate the cake with whipped cream or cold cream. The cake can also be served with raspberry jam or chocolate sauce.
Make lemon mug cake
Grease the inside of a large, microwave-safe cup. You can use cooking oil, non-stick cooking oil spray or butter. Choose a cup with a capacity of 350 – 500 ml, if the cup is smaller, the cake may overflow and dirty the oven.
Mix all dry ingredients in a cup. Place 3 tablespoons (20 g) all-purpose flour, 3 tablespoons (45 g) sugar, 2 tablespoons (15 g) cocoa powder, and teaspoon (1 g) baking powder and a pinch of salt . Use a fork to mix the ingredients.
- If you want a sweeter cake, don’t add salt to the dough.
Mix wet ingredients. Crack an egg into a cup, then pour in 2 tablespoons (30 ml) of canola or vegetable oil and 1.5 tablespoons (20 ml) of fresh lemon juice. Use a fork to mix until the fish ingredients become a well-balanced mixture.
- For extra flavor, add ½ teaspoon vanilla extract. [6] X Research Sources
- If you like, you can add 1 teaspoon (2 g) of finely grated lemon zest. Scrape the bottom and sides of the cup so that everything is well mixed. [7] X Research Sources
- For extra texture, you can also add ½ teaspoon (1.5 g) of poppy seeds.
Bake in the microwave for 1.5 -2 minutes on HIGH power. Usually baking time takes about 1.5 -2 minutes, but you should check the cake after baking for 1.5 minutes. When you see the cake rise slightly and the center of the cake has thickened, the cake is done.
- You should put something under the cup or cover the cup, such as a paper towel, so that if the cake spills, it is easy to clean up.
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Wait for the cake to cool before serving. You can wait for the cake to cool completely or wait 2-3 minutes and enjoy it while it is still warm. For more flavor, sprinkle some powdered sugar and grated lemon zest on top. [8] X Research Sources
- If you want a little variation, you can mix ⅓ cup (40 g) of powdered sugar with 1.5 (20 ml) of fresh lemon juice and drizzle over the cake.
Making red velvet mugcakes
Grease the inside of a large, microwave-safe cup. Find a cup with a capacity of 350 – 500 ml. Apply a thin layer of cooking oil, butter or non-stick cooking oil spray to the cup.
- Use a large cup to allow room for the cake to rise. If the cup is too small, the cake may overflow.
- You need to put oil in the cup to make it easy to remove the cake.
Mix all dry ingredients in a cup. Add ¼ cup (25 g) all-purpose flour, 4.5 tablespoons (60 g) diameter, ⅛ teaspoon (0.5 g) baking powder, 1.5 tablespoons (10 g) unsweetened cocoa powder, a pinch of salt and a pinch of cinnamon powder in a cup. Use a fork or a small whisk to mix the ingredients.
Mix wet ingredients. Pour 3 tablespoons (45 ml) of canola or vegetable oil and 3 tablespoons of buttermilk into a cup. Add to the cup one egg, 1 teaspoon (5 ml) vanilla extract, and ½ teaspoon (2.5 ml) red food coloring. Use a fork to mix until the egg whites break up. Continue mixing until the color and texture of the dough becomes even and blended.
- If you can’t find buttermilk, try sour cream or white yogurt.
Bake the cake for 50-60 seconds. Place the cake in the microwave and bake for 50-60 seconds on HIGH power. The cake is done when the cake in the middle has thickened. If the center of the cake is not thick, continue to bake for another 15 seconds until the cake is done.
- Place an object such as a paper plate or tissue underneath the cup to prevent the cake from spilling.
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Wait about 30 seconds. This step is to let the flavors blend together, and at the same time the cake cools down so you can put the frosting on top. You can use this time to make the frosting. [9] X Research Source
Prepare cream cheese frosting, if desired. You don’t have to make the cream cheese frosting, but it will give the cake a richer flavor. How to make the cream cheese frosting: beat 30 g softened cream cheese, 30 g softened butter, and 4-6 tablespoons (45 g) powdered sugar until it becomes a fluffy and fluffy mixture. [10] X Research Source You can use a mixer or a food processor with a whisk to whip the cream.
- The more sugar you add, the harder the frosting will be.
Pump cream on cake. Scoop the frosting into a plastic bag. Zip up the bag and cut through one corner. Pump cream on top of cake and enjoy. You don’t have to use up all the frosting.
- You can take the cake out of the cup first or just leave it in the cup.
- Use the remaining frosting to pump over the cake.
- You can use a bag and an ice cream tip.
Advice
- Although you can use melted and cooled butter, canola oil or vegetable oil is much better because it helps retain moisture in the cake. [11] X Research Source
- Line a paper plate or paper towel under the cup to keep the microwave clean.
- Top the cake with cold cream or whipped cream.
- For a more traditional cake, pour the cake out of the cup. Cut the cake in half and add jam or buttercream to the cake. If you like, you can cover the cake.
- For a vegetarian dish, try using plant-based milk such as almond milk, coconut milk or soy milk. [12] X Research Source
- If you want the traditional icing, you’ll need to let the cake cool completely, otherwise the cream will melt and the cake may break.
- Put marshmallows on chocolate cake for extra fun!
- When the mixture begins to rise, do not open the microwave. If the dough rises, just let the cake rise, and remember to put the plate underneath to catch the dough as mentioned above. If you turn on the microwave while the cake is baking, it will deflate.
- For even baking, increase the time, add 35 seconds, and cut the microwave power in half.
- Always use a cup larger than you think is enough. The dough will swell and can spill out and get dirty if the cup is too small.
- When removing the cake from the cup, the bottom of the cup may still be loose. This is normal, but if you want, you can put it back in the microwave for a bit more.
- Do not pour powder more than half a cup to avoid spilling.
Things you need
- The cup has a capacity of 350-500 ml that can be used in the microwave.
- Plate
- Spoon
- Microwave oven
- Non-stick cooking oil spray
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This article was co-written by Emily Margpis. Emily Margpis is a bakery entrepreneur in Baltimore, MD. With over 15 years of baking experience, she founded Baking with Chef Emily in 2018, offering personalized baking courses in the DC area.
There are 7 references cited in this article that you can see at the bottom of the page.
This article has been viewed 5,222 times.
You are craving a cake, but don’t have enough time, energy and ingredients to make it, so why not try making mug cake in a cup? Usually a mug cake is just enough for one or two people to eat. And the best part is that it only takes you a few minutes to make the cake! Once you know how to make a basic mug cake, you can experiment with different variations.
Thank you for reading this post How to Make Mug Cake at Tnhelearning.edu.vn You can comment, see more related articles below and hope to help you with interesting information.
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