2 – eggs
1/2 cup – sugar
1/4 cup – milk
3/4 tsp – baking powder
1/2 cup or 100 gms – butter (unsalted or baking butter )
1 cup or 250 gms – all purpose flour ( maida / plain flour )
1/2 tsp – vanilla essence ( or 1/ 4 tsp vanilla bean paste )
1/2 cup – glazed/candied cherries chopped ( red & green )
For buttercream frosting:
1/2 cup or 100 gms – butter (unsalted or baking butter )
1/3 cup or 80 gms – sugar
some chopped glazed/candied cherry for decoration
Method:
Step 1) Get ready with all the ingredients ..
Step 2) Preheat the oven for 10 minutes at 180C / 350F ..
Step 3) Grease the cupcake liners with melted butter ..
Step4) Into a bowl, add 1/2 cup melted butter, 1/2 cup sugar and whisk for 30 seconds into a creamy batter..
Step 5) Add 2 eggs and whisk for 30 seconds until creamy
Step 6) Add 1/2 tsp vanilla essence and whisk for 10 seconds ..
Step 7) Into a sifter, add 1 cup flour, 3/4 tsp baking powder and sift in ( 2 batches ) into the batter bowl ..
Step 8) Pour a tbsp of milk at a time and gently fold into a smooth batter ..
For next step, I used red & green cherry glace ( candied cherry/glazed cherry )..
Step 9) Add 1/2 cup chopped glazed cherry and fold with a spatula ( for 5 – 6 times ) ..
Step 10) Fill half of greased cupcake liners with batter ..
Step 11) Bake at 180C / 350F until golden on top ( and when a toothpick inserted comes out clean )..
To check if ready, test by inserting a toothpick and it should come out clean .. takeout once ready ..
next.. make buttercream frosting..
Into a bowl, add 1/2 cup unsalted butter (100 gms ), 1/3 cup ( 80gms ) sugar
whisk until fluffy and stiff peak forms ( takes 2 minutes )..
simply frost the cupcakes with an icing bag ( or with a spoon like in video ) ..
1/2 cup – yogurt ( curd ) ( use thick full-fat yogurt / curd )
1/2 cup – sugar
1/4 cup – milk
3/4 tsp – baking powder
1/2 cup or 100 gms – butter (unsalted or baking butter )
1 cup or 250 gms – all purpose flour ( maida / plain flour )
1/2 tsp – vanilla essence ( or 1/ 4 tsp vanilla bean paste )
note:
Use this basic cake batter for all 5 cake recipes
Method:
Step 1) Get ready with all the ingredients ..
Step 2) Grease the mugs or cups with melted butter ..
( use microwave safe / oven safe or steel mugs & cups )
Step 3) Into a bowl, add 1/2 cup melted butter, 1/2 cup sugar and whisk for 30 seconds into a creamy batter..
Step 4) Add 1/2 cup yogurt (curd) and whisk for 30 seconds until creamy ..
Step 5) Add 1/2 tsp vanilla essence and whisk for 10 seconds ..
Step 6) Into a sifter, add 1 cup flour, 3/4 tsp baking powder and sift in ( 2 batches ) into the batter bowl .. and genlty mix in using the whisk (like folding motion) or fold using a flat spatula..
Step 7) Pour a tbsp of milk at a time and gently fold into a smooth batter ..
Step 8) Using a flat spatula fold the batter ( 5 – 6 times ) ..
Step 9) Fill half of greased mugs or cups with batter ..
Step 10) This step is for cooking the mugcakes:
Into a pressure cooker or heavy deep-pan, add 1 cup salt or sand and spread evenly ..
Place a stand inside the cooker ..
Remove rubber gasket from pressure cooker lid (you can also use a steel lid)
Cover with the lid
Heat on high for 4 minutes
place a steel plate (or dhokla pan or cake pan) on the stand
arrange the mugcakes on the pan
cover with the lid ( If using pressure cooker lid, no-gasket & no-whistle/weight)
cook on high heat for 3 minutes
After 3 minutes, reduce the heat to medium and cook for 20 – 25 minutes ( or when a toothpick inserted comes out clean) ..
Check after 20 minutes by poking a toothpick in the centre of the cake.. if it looks clean (without any sticky batter, it’s ready) .. (if not ready yet, cook for 2 or 3 more minutes, test again and remove the mugcakes)
Once the mugcakes are ready, remove them from the pan.
Eat from the mug or take out ( by running a knife around the edges of the cake and flip )..
Ingredients: ( for #4 – eggless chocolate mugcakes)
basic sponge cake batter ( made in recipe #1 )
1/4 cup – cocoa powder
Method:
Step 1) For this cake recipe, you will need the basic sponge cake batter ( made in recipe #1 ) and 1/4 cup cocoa powder
Step 2) Grease the mugs or cups with melted butter ..
Step 3) Add 1/4 cup cocoa powder to the cake batter, (add a tbsp of milk if thick) and fold in with a spatula ( for 5 – 6 times ) .. the batter should be smooth..
Step 4) Fill half of the mugs with cake batter ..
Step 5) This step is for cooking the cupcakes:
Into a pressure cooker or heavy deep-pan, add 1 cup salt or sand and spread evenly ..
Place a stand inside the cooker ..
Remove rubber gasket from pressure cooker lid (you can also use a steel lid)
Cover with the lid
Heat on high for 4 minutes
Step 6) Place the chocolate mugcakes, cover with a lid .. Heat on high for 3 minutes ..
Step 7) After 3 minutes, reduce to medium and cook for 20 minutes ( or until cooked )..
After 20 minutes, check with a toothpick.. if comes out clean, it’s ready !..
takeout the chocolate mugs out of the pan .. eat from mug or run a knife along the edges, flip and enjoy warm ! 😀
Recipe #5 – Eggless Nutella mugcakes (no-oven)
Ingredients:( for #5 – nutella mugcakes)
basic sponge cake batter ( made in recipe #1 )
1 tsp nutella per cup ( or any chocolate spread)
Method:
Step 1) For this cake, you will need the basic sponge cake batter (made in recipe #1) and nutella (or any chocolate spread ) ..
Step 2) Grease the mugs or cups with melted butter ..
Step 3) Pour a tbsp of cake batter into the mugs..
Step 4) Place a tsp of nutella ( or any chocolate spread) in the centre of the batter
Step 5) Top with batter ( Fill half the cup only)
Step 6) This step is for cooking the mugcakes:
Into a pressure cooker or heavy deep-pan, add 1 cup salt or sand and spread evenly ..
Place a stand inside the cooker ..
Remove rubber gasket from pressure cooker lid (you can also use a steel lid)
Cover with the lid
Heat on high for 4 minutes
Step 7) Place the nutella mugcakes, cover with lid.. Heat on high for 3 minutes ..
Step 8) After 3 minutes, reduce to medium and cook for 20 minutes ( or until cooked )..
Check after 20 minutes, .. for this cake, do the toothpick test along the sides (as the centre is filled with nutella) .. once the toothpick inserted on the side comes out clean, take out the mugcakes ..
Enjoy warm from mug or take out and eat like cupcakes ! .. YUMMY 😀
Tips:
While using cupcake liner for this method, the pressure cooker stand can burn the bottom of the cupcakes as it sits close to the hot salt/sand .. (this doesn’t happen with mugs & steel cups / katori )..
To prevent the bottom of cupcakes from burning (while using cupcake liner) – Use a tall stand to bake ( look this video-> 6 eggless no-oven mugcakesfor this tip in this recipe #3 and recipe #1 ).. you will get golden brown cupcake base with this tip ..
For mugcake, use heatproof glass/ceramic ‘ microwave safe or heat proof or ramekins or oven proof mugs/cups’ ..
Once the salt cools down, store in a container and use any number of times for this method..
For oven baking: Preheat the oven at 180C/350F and bake for 15 – 20 minutes or until golden ( or when ready with the toothpick test )
