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Microwave Cupcake
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Brief Description
Individual cupcake baked in the microwave
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Main Ingredient
cake
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Category: Cakes
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Cuisine: American
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Prep Time: 0 min(s)
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Cook Time: 1.5 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
• Instead of using eggs and oil, the yogurt is replaced as the dairy ingredient & adds low-calorie to the dessert. • Adding the sparkling water creates 'fluff' and bounce to the cupcake
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Posted By: cookingincollege
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Posted On: Oct 10, 2016
Number of Servings:
Ingredients:
- 5 tablespoons - leveled (45 g) Betty Crocker Super Moist yellow cake mix, or similar yellow (vanilla) cake mix
- 3 tablespoons - (50 ml) sparkling soda water
- 1 tablespoons - leveled (10 ml) a light vanilla flavored yogurt
- 5 tablespoons - (15 g) whipped cream, optional
- 1/4 teaspoons - (1 g) chocolate chips, optional
Directions:
1. Mix together the cake mix, yogurt, and most of the soda water in a mixing bowl. Create a smooth consistency – there shouldn't be any lumps. Add the rest of the water and mix in thoroughly
2. Lightly spray the microwave-safe cup with non-stick cooking spray or line with baking paper suitable for a microwave. Carefully pour the batter into the cup.
3. Microwave for about 1 1/2 minutes. Monitor it closely, as microwaves vary in watts and temperatures.
○ The cupcake will be ready when it starts to move away from the sides of the cup and changes from a liquid to forming a firm-looking, sponge-like top. Perform the toothpick test to see if it's done.
4. Allow the cupcake in a cup to cool for 10 minutes. Dress it up with whipped cream and sprinkle a few chocolate chips on top.
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