Cake In A Cup And Variations Food

BASIC MUG CAKES

Steps:

• Lightly butter 4 small microwave-safe mugs. Whisk 1/2 cup each sugar and buttermilk, 1/4 cup vegetable oil, 1 egg and 1/2 teaspoon vanilla in a large bowl until smooth, about 2 minutes. Whisk in 1/2 cup flour, 1/8 teaspoon baking soda and a pinch of salt until just combined. Pour 1/3 cup batter into each mug. Microwave, one at a time, until puffed and a toothpick inserted into the center comes out clean, about 2 minutes. (Continue microwaving in 15-second intervals, if needed.) Let cool slightly. Top as desired.
• Variations
• Confetti: Make Basic Mug Cakes, adding 2 teaspoons rainbow sprinkles to each mug before adding the batter; stir. Top with whipped cream and more sprinkles.
• Strawberry Shortcake: Make Basic Mug Cakes, adding 1 chopped strawberry and 1 tablespoon white chocolate chips to each mug before adding the batter; stir. Top with more chopped strawberries.
• Triple Chocolate: Make Basic Mug Cakes, using only 1/3 cup flour; add 2 tablespoons Dutch-process cocoa powder with the flour. Top with chocolate ice cream and chocolate sprinkles.
• Chocolate Chip: Make Basic Mug Cakes, using dark brown sugar instead of granulated. Add 1 tablespoon mini chocolate chips to each mug before adding the batter; stir. Top with vanilla ice cream and more mini chocolate chips.
• Gluten-Free Blueberry Cheesecake: Lightly butter 4 small microwave-safe mugs. Microwave 8 ounces cream cheese in a large microwave-safe bowl until soft, about 30 seconds. Whisk in 1 large egg, 1/4 cup confectioners' sugar (make sure your brand is gluten-free), 2 tablespoons cornstarch, 1 teaspoon each lemon juice and vanilla, and a pinch of salt. Pour 1/4 cup batter into each mug; stir 1 teaspoon dried blueberries into each. Microwave, one at a time, until puffed, about 2 minutes. (Continue microwaving in 15-second intervals, if needed.) Let cool slightly. Top with blueberry preserves.

CHOCOLATE CAKE IN A MUG

Steps:

• Special equipment: a 12-ounce microwave-safe ceramic mug and a microwave oven
• Put the flour, sugar, cocoa powder, baking powder and salt if using in a 12-ounce microwave-safe ceramic mug. Blend thoroughly with a fork. Add the milk, vegetable oil and vanilla if using and blend until smooth. Stir in the chocolate chips.
• Microwave on high for 90 seconds. Do not overcook or the cake will be dry. Let cool for 2 to 3 minutes before eating.

3 MINUTE CHOCOLATE CAKE IN A CUP

Steps:

• Put all ingredients in a large mug and mix well.
• Microwave for 3 minutes.
• You will see cake rise, but it will fall when you take it out of the microwave. Microwave times may vary. If it looks done 15 or so seconds earlier, take it out.
• Eat, but be careful, it's HOT!

3-2-1 CAKE

Steps:

• Mix Angel Food cake mix and your choice flavor cake mix (I used devils' food).
• Put both in zip lock bag and mix well.
• When ready for your quick cake snack attack, take 3 tablespoons cake mix.
• Put in microwavable small ramekin or bowl.
• Mix in 2 tablespoons water; mix well.
• Microwave on high, 1 minute.
• Cool and top with whipped cream or icing of your choice or just eat it plain.
• Just enough for that quick fix, snack attack!
• Prep time includes opening and mixing the cake mixes in zip lock bag and measuring out mix and water and mixing together.
• ENJOY!

CAKE MIX MUG CAKE

Steps:

• In a gallon sized ziplock bag, combine the two boxes of cake mix. Shake the bag to mix thoroughly.
• Use either a microwave safe paper cup or a microwavable mug. If using a mug, lightly coat the inside with non-stick spray. The spray makes clean-up easier.
• Into the mug, add 3 tablespoons cake mix and 2 tablespoons water. Add 1-2 tablespoons of add-ins, such as a handful of chocolate chips. Stir to combine.
• Microwave the cake batter on high for 1 minute.
• If using frosting, allow your cake in a mug to cool for a few minutes before adding frosting.

CAKE IN A CUP

Steps:

• Add all ingredients to a mug
• Whisk to a thick consistency
• Microwave on full for 2 minutes
• Dust with icing sugar

HOT CHOCOLATE MUG CAKE

Steps:

• Gather the ingredients.
• In an average-sized mug, mix together the flour, hot cocoa mix, cocoa powder, sugar, salt, baking powder, and chocolate chips until completely combined.
• In another mug of the same size, whisk together the melted butter and milk.
• Add the dry ingredients to the wet ingredients and mix until they are completely combined and there are no lumps. Scrape the edges to make sure all of the batter is well mixed.
• Place the mug in the microwave and cook for 1 minute and 30 seconds, or until the top is no longer runny and is just slightly sticky. If it's not done after the initial cooking time, cook in 30-second intervals until done. (Not all microwaves have the same power and cooking times might vary.)
• Remove from the microwave and let cool for a minute or two. Top with the mini marshmallows and whipped cream, chocolate sauce, and chocolate shavings, if you like.

CLASSIC 1-2-3-4 CAKE (WITH VARIATIONS) RECIPE

Steps:

• Butter and flour a Bundt cake or (10-inch) tube cake pan or two 9-inch round cake pans (or three 8-inch round cake pans).
• Heat the oven to 350 F for Bundt or tube pan, or 375 F for layers.
• Sift the flour with the salt and baking powder; set aside.
• Cream the 1 cup of butter until light. Gradually beat in the granulated sugar; continue beating until light and fluffy. Beat in the 1 teaspoon of vanilla. Beat in the eggs, one at a time, beating well after each addition.
• Add the sifted flour mixture to the creamed mixture alternating with the milk, beginning and ending with the flour mixture. Beat until the batter is smooth; do not overbeat.
• Turn into the prepared pan(s).
• Bake a tube or Bundt cake at 350 F for about 55 minutes to 1 hour, or until the cake bounces back when touched lightly with a finger. Cool in the pan for 15 minutes then carefully remove to cool on a rack.
• Bake layers at 375 F for 25 to 30 minutes, or until the cake bounces back when touched lightly with a finger.
• For a Bundt or tube cake glaze, combine the powdered sugar, melted butter, 2 tablespoons of milk or cream, and 1/2 teaspoon vanilla. Beat until smooth; add more milk, as needed, for drizzling over the cake.
• If you made a layer cake, use your favorite frosting.

1-2-3 MUG CAKE: A SINGLE-SERVING DESSERT IN A CUP

Steps:

• Pour both boxes of cake mix into a gallon sized sealable storage bag and shake to thoroughly combine the mixes.
• Put 3 tablespoons of the combined cake mix in a microwaveable coffee cup. Seal and set aside the remaining cake mix to enjoy 1-2-3 Cake another day.
• Add 2 tablespoons of water.
• Stir the water and cake mix together to form a batter. Be sure to scrape the bottom of the mug to get all the cake mix granules wet.
• Cook for 1 minute in the microwave.
• Be careful when you remove the hot cup from the microwave. The resulting cake will fill about half the cup and have a spongy appearance.
• Top with whipped cream and sprinkles. Enjoy this warm, delicious dessert!

ANGEL FOOD CAKE IN A MUG

Steps:

• Add 3 tbsp of angel food cake mix into a large mug
• Add 2 tbsp. water. Stir well until combined, will froth up a bit
• Microwave for 1 minute. Enjoy