Cupcake in the microwave
WHAT YOU WILL NEED
From ingredients
8 products
Крем (50 мл + 100 мл)
Крем
SIMPLE PROCESS
Step by step recipe
The key to this cupcake is the right batter consistency and precise microwave timing. The batter should be thicker than pancake batter – if too runny, it won't rise. Don't over-microwave, or it will dry out. Let the cake cool completely before slicing into layers – this prevents crumbling. Whip the cream to stiff peaks, and fold in mascarpone gently for a smooth, luxurious cream.
Mix the wet ingredients
In a bowl, beat the egg with sweetener until light and frothy. Add the vegetable oil and ¼ cup (50 ml) of the cream (from the total 150 ml), whisk until smooth.
Combine dry ingredients
In another bowl, sift together the flour, cocoa powder, and baking powder. If using sweetener tablets, dissolve them in 1 tbsp hot water first.
Make the batter
Pour the wet mixture into the dry and whisk until a smooth, homogenous batter forms. The consistency should be thicker than pancake batter – if too thin, add an extra tbsp of flour.
Microwave the cake
Pour the batter into a silicone or ceramic mug (about 1½ cups capacity), filling it ⅔ full. Microwave on high (800–900W) for 3 minutes. Test with a toothpick – if it comes out wet, add 20–30 seconds more.
Cool and slice
Remove the cupcake from the mug (use a spatula to release it) and transfer to a wire rack. Let it cool completely (at least 15 minutes). Then slice horizontally into 2–3 even layers.
Make the cream and assemble
Whip the remaining cream (100 ml) with sweetener until stiff peaks. Gently fold in the mascarpone with a spatula. Spread the cream between the layers, assemble the cake, and dust the top with cocoa or grated chocolate. Chill for 10 minutes before serving.
CHEF'S TIP
Choosing the vegetable oil
Use a neutral-flavored oil like sunflower or canola. Olive oil may impart a bitter taste, so avoid it.
Microwave timing
Start with 2.5 minutes at 800W, then test with a toothpick. If still wet, add 15-second bursts until done.
Cooling is crucial
Let the cupcake rest in its cup for 5 minutes, then transfer to a wire rack. Complete cooling before slicing prevents crumbling.
Fluffy cream tip
Chill the cream and mascarpone well. Whip the cream to stiff peaks, then gently fold in mascarpone with a spatula to keep the cream airy.
SUBSTITUTIONS
Add your taste
- Replace flour with almond or coconut flour For a low-carb version, use almond flour (half the amount by volume) or coconut flour (increase liquid by 1 tbsp).
- Use regular sugar instead of sweetener If using sugar, take ¼ cup (50 g) and reduce liquid slightly, as sugar adds moisture.
- Egg-free with flaxseed Replace the egg with 1 tbsp ground flaxseed + 3 tbsp water. Let it sit for 5 minutes before adding to the batter.
- Add nuts or chocolate chips Fold in ¼ cup (30 g) of chopped walnuts or sugar-free chocolate chips for extra texture.
HOW TO STORE
How to Store Microwave Cupcake
The assembled cupcake is best enjoyed the same day, but it keeps in the fridge for up to 2 days in an airtight container. The sponge (without cream) lasts up to 3 days. Let it sit at room temperature for 15 minutes before serving. Do not freeze, as the cream separates and the cake becomes soggy.
GOOD TO KNOW