Have a sweet tooth but don’t want to bake an entire cake? Make a cake in a mug!
Then a cake in a mug is what you need!
These delicious treats are simple to prepare, and each serving only requires one. When you have a craving for cake, the last thing you want to do is go through the trouble of getting out all of your baking supplies and making an entire cake. That craving can be satisfied with a mug cake, which is a great alternative to give in to it.
While it takes at least forty-five minutes for a full baking cycle to complete with a batter-filled cake tin, just a few ingredients combined in a coffee mug can become a delicious dessert in just one minute using the microwave.
- You can use anything that can be microwaved. Glasses, jars, ceramic ramekins, or even paper cups. The most essential step is to ensure that you do not put in more than half of the batter at a time. Use your best judgment and experiment. To become an expert at mug cakes, all it takes is one or two attempts.
- Make sure you are using flour that can raise on its own. If you can’t find it at the grocery store, you can make a small batch at home by combining one cup of all-purpose flour, three quarters of a teaspoon of baking powder, and a pinch of kosher salt. However, mug cakes made with self-rising flour that was purchased from the store will turn out better and more consistently.
- Once more, fill each mug no more than two-thirds of the way full. This is the most important rule to remember when making mug cakes. If you adhere to that, you will prevent any overflow from occurring.
- Sinking happens. It’s common for mug cakes to lose some of their volume over time. It is not necessary to feel disheartened because they still have a delicious flavor, but you should not fill the container more than half way because doing so will not improve the situation.
- Begin by preparing the item with the shortest amount of time specified in the recipe. Examine the cake by gently touching the surface of the top. It should not be at all doughy but rather firm and springy instead. If it is not done, continue to cook it for bursts of 15 seconds if necessary.
- The mug cakes will be a light golden color. The sugar on top of a traditional cake turns a golden brown color when it caramelizes, which takes place when the temperature reaches 320 degrees Fahrenheit. The maximum temperature that can be reached in a microwave is 212 degrees Fahrenheit, which is the temperature at which water begins to boil. It’s okay if the tops of your mug cakes don’t brown; they may already be done cooking.
- The coffee mug that you use to cook it in will also have an effect on the final product. We recommend making use of a short and slender cylinder: Because of the way the container is shaped, the gas that is contained within the batter is forced upwards, which results in lift and forms the architecture that your cake requires.
- Use caution when working with eggs. Eggs are not required in any of the mug dessert recipes, but they can be added if desired. They give puddings and pies an incredibly smooth and creamy texture, but they can also make cakes feel heavy and dense. A good rule of thumb to follow when baking in a mug is that one large egg is sufficient for the production of two mug cakes. Do you not wish to make use of eggs? Alternately, you could use other ingredients that are moist and sticky, such as nut butter, Nutella, or dessert sauces.
When the cake has finished “baking,” the middle should appear to still have a little moisture in it. To determine whether or not it is ready, lightly touch the top with a few fingers and see if they stick slightly. If they do, it is ready. If you microwave your cake for too long, it won’t stick together like it should. And if it is still completely wet, put it back in the microwave for increments of 5 to 10 seconds until it reaches the ideal consistency of being slightly sticky.
Okay, here’s the most important rule of mug cakes – eat it right away! In contrast to a conventional cake, which is typically allowed to completely cool before being sliced or iced, the batter for a steamed cake should be consumed as soon as it is finished cooking. Even after just 10 minutes, the consistency starts to become more solid, and what was once a gooey, soft cake resembles a dense brick of chocolate instead. Now serve with a dollop of ice cream, drizzled with caramel sauce, and garnished with chopped nuts.
For more microwave baking tips this is one of my favorite videos: