Traditional recipes

Cake in a cup

Cake in a cup

Recipe Cake in a cup of 03-10-2015 [Updated 08-08-2017]

The cup cake is really a trick when you want to prepare a single-portion dessert in a very short time. After the chocolate version, I couldn't help but try to make the microwave cake in a white vanilla version and this time I enriched it with cream and sugars so as to make it even more complete. The procedure is very easy: just put all the ingredients in a milk cup, then mix with a spoon, cook in the microwave for 3 minutes, decorate with icing sugar or whipped cream and you're done! Well Friends, I just have to wish you a happy Saturday and good pies in the kitchen; *

Method

How to make a cup cake

or whipped cream to decorate

Melt the butter in a microwave-safe milk cup. Add the milk, egg and vanilla.

Add flour, sugar and baking powder.

Mix vigorously with a spoon until the mixture is smooth and without lumps.

Put in the microwave and cook for 3 minutes at 800W.

Decorate with powdered sugar, whipped cream or sugars and serve your cake in a cup.


MUG CAKE RECIPE

Here is the recipe to prepare 4 servings of cup cake:

INGREDIANTS

  • 16 tablespoons of flour
  • 8 tablespoons of sugar
  • 1 sachet of baking powder
  • 4 tablespoons of extra virgin olive oil
  • 2 eggs
  • 4 tablespoons of milk
  • flavorings (lemon peel, cocoa, cinnamon, powdered sugar)

METHOD

  1. In a bowl, mix the flour, yeast and sugar (if you also want a chocolaty flavor, add 2 tablespoons of bitter cocoa), add the milk, eggs and oil. Mix everything until the mixture is made dense and homogeneous.
  2. Pour the mixture into the cups having the foresight to choose those suitable for very high temperatures (usually, on the underside of the cups it says if they are suitable for cooking in the microwave).
  3. Cook the cup cake in the oven or microwave, wait a few minutes for it to cool and sprinkle it with powdered sugar (or cocoa).

Carrube Cup Cake

This cup cake is my favorite because I love carob flour: the sweet and toasted taste is reminiscent of cocoa and its texture is perfect for desserts. Few people know that the carob is a singular legume: the only one without purines, very rich in minerals and fibers, is a satiating food.

The carob also has properties that benefit our body: it reduces the absorption of fats and excess cholesterol, has a very low glycemic index and regulates blood sugar, has a prebiotic and gastroprotective function.

This cake combines hemp seeds with carob: they bind perfectly, like hazelnuts with cocoa, but without having the allergens, histamine, caffeine and saturated fats of this combination!

I have already written about hemp seeds in the past, praising their exceptional nutritional value and their anti-inflammatory properties.

This cup cake is too free of gluten, lactose, sugar and nuts. In the links there are the specific products that I have used.


Cup Cake - Recipes

4 tablespoons of raw / raw agave syrup

100 g of almond flour

4 tablespoons of agave syrup

A cup of water (250 ml)

This raw chocolate cake it is very simple to prepare, uses genuine ingredients that will not be cooked and is made of a base Crisp with hazelnuts and covered with a mousse of raw chocolate.

The first thing to do is to prepare the base: blend the hazelnuts with the coconut flour, agave syrup and cocoa.

If you want, add a pinch of salt. Blend everything for a few seconds so that the ingredients are chopped and blended together but with a consistency Not too end.

Lay down the composed just obtained on the base of a cake pan with a diameter of about 22 c and try to exert a slight pressure to uniform. Then store in freezer for 20 minutes.

Continue preparing the raw food cake by melting thecoconut oil very low flame.

Then blend the flour almonds, cocoa, coconut flour, i dates and rum.

It aggregates the water and then theoil. Create one cream homogeneous, then add the agave syrup and start mixing everything again.

At this point distribute the mousse on the base of nuts and let it rest in the freezer for about half an hour to compact it.

If you want, you can line the cake with some nuts that you will have put aside and del raw chocolate melted in a water bath.

Once decorated with melted chocolate, let it solidify.

The raw food cake is ready: consult it at room temperature and amaze your guests. Enjoy your meal!


Chocolate cake in cup

The sudden desire for a dessert can happen at any time, but we don't always have the time to wait for the cooking time necessary for a traditional dessert, or we don't want to "bring up" bowls and bowls that we should then wash.

The desire remains and then here's how to do it with just a bowl, the classic ingredients, a mug-style cup (tall for American coffee) and a microwave oven.

First of all I oiled my cup (you can also use two smaller ones by changing the cooking times).

Wholemeal chocolate and nut cupcakes

Then, in a bowl, with the help of a fork, I beat 1 whole egg with 3 tablespoons of whole brown sugar (or honey) to which I added 3 tablespoons of rice milk And 2 tablespoons of vegetable oil.

Then I added the dry ingredients: 2½ tablespoons of wholemeal flour, 3 tablespoons of unsweetened cocoa And ½ teaspoon of baking powder.

After mixing well, if you prefer you can use a small electric whisk, I poured the dough into the cup keeping aside a final spoonful that I added after dropping a teaspoon of chocolate cream in the center (Novi cream style).

This last step is optional) but since the birthmark was tantaaaa.

Finally, I put the cup in the microwave at 800 watts for 2 and 30 minutes.

It is not easy to give an exact time since it depends a lot on the yield of the oven, let's say that, in principle, it ranges from 2 minutes to 3.

Maybe the first time you are around.

The result is what you see in the photo, you can eat it warm by drawing directly from the cup, but also pass a knife on the edge and, removing the cake, put it on a saucer, cut it into layers and stuff it with whatever you want.

I have some leftover for the afternoon snack and I liked the consistency almost more.

If you like a more compact consistency, replace ½ tablespoon of wholemeal flour with potato starch.

If the dough is too dry, dilute it with a drizzle of vegetable milk.

Try the two versions and then let me know.

Inflammation from food

Wheat: use gluten-free flours.

Milk: green light.

Yeasts: alas, wait for your "day off".

Nickel: replace the oil with the melted butter and the chocolate with the wholemeal flour for a total of 5 tablespoons.


Chocolate chip cookies

Chocolate cookies are a real treat for the palate, perfect for breakfast, but also as a snack to break up the afternoon. Try this fast version, even the little ones will go crazy.

Ingrediants:
1 tablespoon of butter
1 tablespoon of white sugar
1 tablespoon of brown sugar
3 drops of vanilla extract
1 pinch of salt
1 egg yolk
¼ tablespoon of flour
2 heaped tablespoons of chocolate chips

Melt the butter in the microwave, without letting it get hot. Add sugar, vanilla, salt and mix everything. Mix the egg yolk and finally add the flour. Pour the mixture into the cup until it reaches 1/4 of this and finally add the chocolate chips. If the mixture is too soft, add a pinch of flour.

Cook in the microwave for 40-60 seconds at maximum power, however check the cooking state after 40 seconds. Remember not to exceed 60 seconds, if the biscuit is polluted it will continue to cook during cooling.


Franfurter Kranz (Frankfurt Crown Cake)

To make the cake, create a cream with the butter and sugar until light and fluffy, about 5 minutes. Incorporate by beating the egg yolks, one at a time. Add the lemon peels and 2 tablespoons of rum. Sift the baking powder and flour together. Gently incorporate the butter mixture. Beat the egg whites until firm but not dry. Gently incorporate the whites into the dough. Pour into a very greased 25cm pan. Bake at 175 ° C for about 60 minutes or until cooked. Allow the cake to cool in the pan for 10 minutes, then remove it and allow it to cool completely. Slice it horizontally into 3 layers. Pour about 2 tablespoons of rum on each floor.

Cream filling: For the cream filling, boil the sugar and water at 100 ° C. Beat the egg yolks until light and fluffy, 5 to 10 minutes. While still beating the reds, add the sugar syrup a little at a time.
Beat for another 5 minutes, until very thick and doubled in volume. Slowly incorporate by whisking the rum. Beat the butter in a small bowl until soft and light. Incorporate the butter into the egg mix a little at a time. Continue whisking until it thickens.
Refrigerate until the preparation can be spread. If the mixture is too soft, use more butter.

Covering of pralines: While the cream is cooking, distribute 2 tablespoons of butter in a 23x33cm pan to cover the pralines. Then in a 1 liter pot, boil the sugar with the water at 110 ° C. Incorporate the almonds and cook until the mixture reaches 150 ° C or until the syrup caramelises. Pour the syrup into the prepared saucepan. When it is cold, break it and grind it with a mixer for a few seconds.

Apricot glaze: Heat the jam and sift it.

To assemble the cake, place one layer as the last layer of the cake on a plate and spread half of the cream. Repeat with the second layer. Put the last layer on top. Sprinkle the apricot glaze on the top surface and sides. Crush the praline powder on the glass. If any cream is left over, it can be used to decorate the surface of the cake.


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Fluffy breakfast cakes: 10 easy recipes

Do you want sweets? Go for a fluffy cake to enjoy for breakfast! Prepare it on Sunday morning or Monday evening, it will keep for the whole week and will allow you and your family to have a healthy and genuine first meal of the day

To be dipped in coffee with milk in the morning, with a cup of tea or as a snack for the little ones. the fluffy cakes they are delicious. They have such a light texture and it almost feels like eating a sweet light! At least a Breakfast let's forget the calories, which are often many (the softness is given precisely by fats), and instead we favor taste and genuineness. To reactivate the metabolism and provide the body with all energies to face the day and get to lunch without too much effort, after all, a slice of cake is perfect!

Donna Moderna offers you a selection from the best fluffy breakfast cakes. Choose your favorite from 2 video recipes with step by step of 2 great classics of the Italian culinary tradition (the soft apple pie and the Margherita cake), and 8 more recipes to click and discover in text format. Enjoy your meal!

Watch the video recipe of Margherita cake , a traditional dessert of Italian cuisine, soft and light, which is prepared without butter but with a little olive oil, flour, potato starch and powdered sugar.

Watch the video recipe of Fluffy apple pie: a easy and genuine sweet with a very simple, almost rustic procedure, in 6 steps!

Here are others 8 easy recipes: to read ingrediants And preparations click on the title of the cake that most intrigues you!