I saw a book on sale in a store today: Mug Cakes.
The recipes looked tasty and simple. But I was a little wary. I always thought a microwave does a poor job baking cakes. Although these seem to be as much a souffle as a cake.
Has anyone tried these and if so how did they come out?
i’ve done small cup cake or biscuit type things (didn’t look at your link). it is a small time window between still some dough and some burnt.
I’ve done them. They’re ok when you’re looking for something sweet and only have five minutes. I use brown sugar, cocoa powder and boiling water to make them self saucing chocolate mug puddings. Those are good!
I’ve done a chocolate one. It has the option of adding some chocolate kisses, and that make it a lot better.
But, advantages, it makes two servings, which is appropriate for who I’m generally feeding. If I make a whole batch of brownies somebody’s going to eat them all, probably someone who doesn’t need them. But you can’t go too wrong with one single cup cake. (Okay, we don’t NEED that either. But then it’s gone, where the rest of those brownies would just be sitting there, taunting us.)
I do something similar with instant oatmeal, but in a bowl. Just add water as usual, but also add an egg and mix well. Microwave until it’s just started to thicken and rise, but is still somewhat liquid, then add whatever extra ingredients/toppings/sweeteners float your boat and stir them in. Then microwave a little bit longer until it rises/thickens some more, but don’t over do it. Once done, some of the rising will deflate but it will continue to thicken a bit.
It’ll take some trial and error to get it to your preferred consistency. I like it when it’s a similar texture and moisture as meatloaf, but you could go in either direction for something more like pudding, or something more like cake. Depending on the strength of your microwave, the difference between the two could be as little as 30 seconds, so it’s always best to undershoot, since you can always pop it in for a bit longer if you want it more solidified.
I know some of you are going “eww” but it’s actually pretty yum!
Does it come out cakelike? Or is it more like a heavy custard?
If you’re asking about my “eggmeal” it’s obviously not exactly like a cake, but it can come out surprisingly cakelike if you nuke it enough. It can also come out like a heavy custard if you don’t.
I tried a recipe that was going around on the internet. I added the optional chocolate chips and I agree, it made it better.
It also rose very high so I recommend using a tall mug.
I thought it was pretty good. I made the double recipe and couldn’t finish it.
I’ve seen recipes for cinnamon bun type cakes, with cinnamon streusel, I’ve been dying to try, but it seemed too heavy and hot for summer. I’ve made the chocolate several times, and adding nuts and chocolate chips improves it.
The secret to mug cakes is burying something in the middle of the batter before nuking. The “something” should add extra moistness, as baked goods made with a microwave tend to be rubbery. This buried ingredient will help avoid that.
Things I’ve tried: PB, Nutella (YUM!), Nestles’ chocolate syrup, chocolate chips, caramel ice cream topping. I recommend the Nutella with the PB a close second because they both provide the moisture by virtue of their viscosity.
Mug cakes are great in a pinch if you need something sweet. However, they’re the kind of thing I could never eat day after day. I tend to make them when I’ve had a godawful day at work.
I think it’s Betty Crocker who has single-serving microwave cakes available in the baking aisle. They are actually quite good. All you do is mix in water, squeeze in caramel or fudge sauce and nuke for about 30-45 seconds. It’s especially nice if you’re alone and don’t need to be faced with an entire chocolate cake.
I tried a chocolate one once. It was a little dry but not bad.
Google “3 2 1 cake”… We keep a container of cake mix/angel food cake mix in the cabinet. Three tablespoons of mixture, two tablespoons of water, one minute in the microwave and it is cooked perfectly. I top it with a scoop of strawberry/banana frozen yogurt.
Yeah, that. Good for a quick chocolate fix. Too much trouble if you have something else to snack on.
I’ve also made an edible chocolate cake (full-size) using pancake mix.
Baked goods don’t cook properly in a microwave. What comes out may be tasty, but don’t mistake it for heat-baked. When microwave cakes were the rage, I saw an article that compared the ingredients and results. The same 9-10 ingredients went in to each. The microwave version came out with only a few more formed chemical compounds. A baked cake forms something like 300. The conclusion was that a microwaved cake was merely congealed cake batter.
I like No Pudge brownies (in the pink box with a little piggie on it). Found in the baking aisle. Trader Joe’s has their version called No Guilt brownies. Make it with non fat vanilla yogurt or applesauce. You can make a whole pan in the oven or an individual serving in the microwave. I’ve only made the single serving. It comes out a bit gooey in the center which I love.
My daughter did this last year. She said the cakes were fine. The mugs were a reach pain to clean out.
When we take one of the baking sheets of spooned out cookies and freeze them instead of baking them. After their frozen we plop the balls into tupperware and leave them in the freezer. These go straight from the freezer into a mug and get microwaved for a couple minutes. I prefer to slightly undercook mine so it’s more like a molten chocolate cake.
I usd to buy these. Loved 'em. Haven’t been able to find them in s.e. US for decades. Who sells them? I’ll Google when I get off the board.
I am not the president of the Betty Crocker company because if someone had come to me with the idea of selling mug cake packet mix, I’d have said “That’s the stupidest idea I’ve ever heard. The basic recipe is so simple and inexpensive - who in their right mind would buy it in mix form?”
But I suspect I’d be missing the point of the entire packet cake industry anyway.