Microwave cupcakes: 8 recipes

Blueberry Muffin

Ingredients:

2 tbsp.  soft butter,

1 medium egg,

1 tbsp.  low-fat milk 1.5–2.5%,

1 tsp vanilla extract,

3 tbsp. brown sugar or other sweetener,

4 tbsp.  flour with baking powder,

a pinch of salt,

¼ tsp ground cinnamon,

3 tbsp.  fresh blueberries

½ tsp dark brown cane sugar

1. Put the butter in a 350 ml mug and heat in the microwave for 10–20 seconds until it melts. Add egg, milk and vanilla, whisk with a fork or a whisk until smooth.

2. Pour sugar, flour, salt and ground cinnamon. Blend again thoroughly. Dip half the blueberries in the dough, put the rest of the berries on top.

3. Bake in the microwave for 2 minutes. 20 sec at a power of 600 W, 2 min. at 800 W or 1 min. 40 seconds at 1000 watts.

4. Sprinkle muffin on top with dark sugar. Serve warm.

Microwave. Like ovens, microwaves come in different capacities and sizes. These parameters affect the cooking time, so in the recipes I unwittingly indicate it approximately. I also indicate three power modes to choose from. Use one that is closer to your oven.

Carrot cake

Ingredients:

2 tbsp.  vegetable oil

1 medium egg,

1 tbsp.  low-fat milk 1.5–2.5%,

1 tbsp.  vanilla extract,

3 tbsp.   brown sugar or other sweetener

4 tbsp.  flour with baking powder,

a pinch of salt,

¼ tsp ground spices (cloves, nutmeg, cayenne pepper),

¼ tsp ground cinnamon,

2 tbsp.  grated carrots,

½ tbsp.  coarsely chopped pecans,

½ tbsp.  raisins

To decorate:

2 tbsp.  cottage cheese,

1 tbsp.  powdered sugar,

1 tsp lemon juice

¼ tsp ground cinnamon,

1–2 edible carrots

1. Put the butter, egg, milk, vanilla and sugar in a 350 ml mug and whisk all the ingredients with a fork or a whisk until a homogeneous consistency.

2. Add salt, flour, spice mixture and cinnamon and whisk well again. Then stir in the dough carrots, nuts and raisins.

3. Bake in the microwave for 2 minutes. 50 sec. at a power of 600 W, 2 min. 30 seconds at 800 W or 2 min. 10 sec at 1000 watts. Let the cupcake cool.

4. For cream, blend curd cheese with powdered sugar and lemon juice until it is light and airy. Spread the cream with a spoon on top of the cooled cake. Sprinkle with ground cinnamon, garnish with decorative carrots.

Cup. Can I put it in the microwave? To test the dishes, put an empty mug in the microwave and heat it for a minute. Then remove and check what temperature it is. If a little warm or cold – everything is in order, but if hot – do not use this mug for baking. The optimal cup size for muffins is 350 ml. If it is more, do not worry. But if it is smaller, do not pour the entire mixture into it as a whole: when heated, the dough will rise and may overflow.

Chocolate cake with ginger and pear

Ingredients:

1 tbsp. soft butter,

20 g broken into pieces of dark chocolate,

½ medium egg,

1 tbsp. low-fat milk 1.5–2.5%,

2 tbsp. of honey

2 tbsp.  flour with baking powder,

¼ tsp ground ginger,

a pinch of salt,

1 tbsp.  finely chopped ginger root,

1 ripe peeled pear.

To decorate:

1 tbsp.  ginger syrup

pinch of cocoa powder.

1. Put the butter and chocolate in a 350 ml mug and heat in the microwave for 10–20 sec. Until melted. Add the egg and milk to the mixture, beat with a fork or a whisk until a homogeneous consistency.

2. Put honey, flour, ground ginger and salt, whisk again well. Stir in the chopped ginger. Cut the bottom of the pear so that the pear enters the cup, and carefully place it on top of the dough.

3. Bake in the microwave for 2 minutes. 10 sec at a power of 600 W, 1 min. 50 sec. at 800 W or 1 min. 30 seconds at 1000 watts.

4. Cool the finished cupcake. Sprinkle with ginger syrup, lightly sprinkle with cocoa powder and serve to the table.

Flour. The most convenient way is to take a ready-mix for baking, where the flour and baking powder are already in the right proportion. If you do not have such flour, then 3 tbsp.  (50 g) of ordinary flour, take 1 coffee spoon (2 g) of baking powder.

Banana cake

Ingredients:

1 ripe banana (about 100 g),

1 tbsp.  vegetable oil

1 medium egg, 1 tbsp.  low-fat milk 1.5–2.5%,

4 tbsp.  dark brown cane sugar,

4 tbsp.  flour with baking powder,

a pinch of salt,

¼ tsp ground cinnamon,

1 tbsp.  coarsely chopped pecans,

1 tbsp.  light large raisins.

To decorate:

2 tbsp.  cottage cheese,

1 tbsp.  powdered sugar,

1 tsp lemon juice

¼ tsp ground cinnamon.

1. In a 350 ml mug, crush with a banana fork (the remainder will be needed later). Add butter, egg, milk and whisk the mixture to a smooth consistency. Pour sugar, flour, salt and cinnamon, whisk thoroughly. Gently mix the nuts and raisins.

2. Bake in the microwave for 3 minutes. 20 sec at a power of 600 W, 3 min. at 800 W or 2 min. 40 seconds at 1000 watts. Cool the finished cupcake.

3. For cream, mix the curd cheese with powdered sugar and lemon juice in a bowl and beat the mixture with a fork or whisk until it becomes light and airy. Put the cream in a culinary bag with a narrow nozzle-asterisk. Squeeze the cream at an angle of 45 degrees, then decorate the cupcake with slices of banana, sprinkle with ground cinnamon. Serve immediately.

Crust on the cupcakes will not appear, pastries will not turn brown. Unlike a conventional oven, the microwave oven almost doesn’t rouge or caramelize products, because the temperature in it does not reach the desired level. If you keep longer than the specified time, your dessert simply dries. Eating it is also better fresh.

Almond breakfast

This cupcake is very good and without dressing, so if you hurry, you can not mess around! Or replace it with frozen berries, just let them thaw a little.

Ingredients:

2 tbsp.  soft butter,

1 medium egg,

1 tbsp.  liquid honey

3 tbsp.  finely ground golden sugar,

3 tbsp.  ground almond,

½ tsp ground cinnamon,

3 tbsp.  flour with baking powder,

a pinch of salt,

3 tbsp.  berries (for example, blueberries, blackberries and raspberries).

For sweet dressing:

2 tsp. cold butter, finely chopped,

½ tbsp.  flour with baking powder,

½ tbsp.  golden sugar, finely ground,

1 tsp oatmeal,

a pinch of ground cinnamon,

½ tbsp.  coarsely chopped almonds

1. Put the butter in a 350 ml mug and heat in the microwave for 10–20 seconds until it melts. Add egg, honey and sugar, whisk with a fork.

2. Add ground almonds, cinnamon, salt and flour and whisk until smooth. Stir half of the dough into the dough, put the rest on top.

3. To make a sweet dressing, put all the ingredients in a bowl and grind them with your fingers, as if crumbing bread. Sprinkle the dough with these crumbs and bake in the microwave for 2 minutes. 50 sec. at a power of 600 W, 2 min. 30 seconds at 800 W or 2 min. 10 sec at 1000 watts. Serve slightly cooled.

Has the pastry slipped or exploded? Do not worry: the surviving part will still be very tasty. And you will soon learn how to determine the cooking time and the ratio of ingredients.

Lemon Cream Cheesecake

Ingredients:

1/2 tbsp. soft butter,

30 g of finely broken biscuits or diet bread,

1 medium egg,

3 tbsp.  cottage cheese,

2 tbsp.  sour cream

¼ tsp vanilla extract,

3 tbsp.  honey

¼ tsp starch,

a pinch of salt.

To decorate:

2 tbsp.  lemon cream or pureed lemon with sugar,

1 curl of lemon rind

1. Put the oil in a 300 ml mug or jar and heat in the microwave for 10–20 seconds until it melts. Mix the cookies into it and crush with a spoon to make a crunchy layer on the bottom of the mug.

2. In another mug, place the egg, cottage cheese, sour cream, vanilla extract, honey, starch and salt. Whisk the mixture with a fork or a whisk until smooth and of a uniform consistency, then transfer to a mug with butter and crumbs.

3. Bake in the microwave oven for 30 seconds with interruptions of 20 seconds for a total of 2 minutes. With a power of 600 W, 1 min. 45 seconds at 800 W or 1 min. 30 seconds at 1000 watts. Sometimes it is useful to pause so that the mixture in the microwave does not overheat and explode. Therefore, the cheesecake should be baked in several stages.

4. Cool and refrigerate.

5. Hold in the refrigerator for at least an hour, then spread it with lemon cream or rubbed lemon with sugar, garnish with a curl of zest.

Salt. If you wish, you can do without it, but a pinch of salt reveals the taste and aroma of sweet spicy muffins.

Charlotte with apple and cinnamon

Ingredients:

2 tbsp.  soft butter and some more for lubrication,

3 thin slices of red apple,

1 medium egg,

1 tbsp. low-fat milk 1.5–2.5%,

1 tsp vanilla extract,

3 tbsp.  light brown sugar

4 tbsp.  flour with baking powder,

1 tsp ground cinnamon,

3 tbsp.  grated apple.

To decorate:

1 tbsp.  caramel sauce,

¼ tsp dark brown cane sugar,

ice cream (optional).

1. Oil a 350 ml mug, then spread the apple slices on the bottom.

2. Put the rest of the butter in another mug and heat in the microwave for 10–20 seconds until it melts. Add egg, milk and vanilla, whisk thoroughly with a fork or a whisk.

3. Pour sugar, flour, salt and ground cinnamon into the mixture, beat again with a fork until smooth. Stir the grated apple into the dough and carefully pour it into the mug with the apple slices.

4. Bake in the microwave for 2 minutes. 20 sec at a power of 600 W, 2 min. at 800 W or 1 min. 40 seconds at 1000 watts. Let the cupcake cool slightly.

5. Carefully lay the charlotte on the dish. Pour over caramel sauce, sprinkle with cane sugar. You can serve with ice cream.

It will be easier to take the pastry out of the cup if you cover it from the inside with cling film or smear it with oil.

Dessert “Irish liqueur”

Ingredients:

2 tbsp.  soft butter,

½ tsp cocoa powder,

1 medium egg,

2 tbsp.  Baileys or another cream liqueur,

3 tbsp.  finely ground golden sugar,

3 tbsp.  flour with baking powder,

a pinch of salt.

To decorate:

3 pcs. white mini marshmallows or marshmallows,

1 tsp liquor.

1. Put the butter in a 350 ml mug and heat in the microwave for 10–20 seconds until it melts.

2. Pour the cocoa and stir well. Add the egg and liqueur, whip the mixture with a fork or a whisk until a homogeneous consistency. Then put the sugar, flour and salt and whisk again well.

3. Bake in the microwave for 2 minutes. at a power of 600 W, 1 min. 45 seconds at 800 W or 1 min. 30 seconds at 1000 watts.

4. Decorate the dessert with marshmallows and return to the microwave for another 10-15 seconds, until the marshmallows begin to thaw.

5. Pour the dessert with a small amount of liquor and serve it to the table.

Eggs. Take medium-sized eggs, otherwise the ratio of ingredients will be broken. It is better if they are at room temperature, otherwise the protein may seize earlier when heated, and the dough will come out non-uniform. It does not matter, but baking will turn out to be rather heavy, overly dense.

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