6 Minute Literal Cup Cake Recipes
SIX-MINUTE CHOCOLATE CAKE
A Moosewood recipe. I usually make this without the glaze when the kids are requesting chocolate cake and they actually deserve a treat for dessert but I want something that doesn't require too much effort. And its great when you have run out of eggs!
Provided by Missy Wombat
Categories Dessert
Time 31m
Yield 1 9 inch round cake, 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 375°F.
- Sift the flour, cocoa, baking soda, salt and sugar into an ungreased 8 inch square or 9 inch round baking tin.
- In a 2 cup measuring cup, measure and mix the oil, water or coffee and vanilla.
- Pour the liquid ingredients into the baking tin and mix the batter with a fork or small whisk.
- When the batter is smooth, add the vinegar and stir quickly. Pale swirls will occur where the vinegar and baking soda react. Stir just until the vinegar is even distributed throughout the batter.
- Bake for 25-30 minutes. Set aside the cake to cool.
- If you are making the glaze, reset the oven to 300°F.
- Melt the chocolate in small ovenproof bowl or heavy skillet in the oven for about 15 minutes. Stir the hot liquid and vanilla into the chocolate until smooth.
- Spoon the glaze over the cooled cake. Refrigerate the glazed cake for a minimum of 30 minutes before serving.
Nutrition Facts : Calories 252.1, Fat 11.5, SaturatedFat 1.7, Sodium 244.7, Carbohydrate 36.1, Fiber 1.5, Sugar 20.2, Protein 2.5
6 MINUTE LITERAL CUP-CAKE
I think this recipe is good for satisfying a chocolate brownie/cake craving. It's cheaper than buying a baked good, and since it only makes one (or two) servings, it's economical as well (not having to make a large cake just to satisfy a one-day craving). The cake comes out a bit dense. Texturaly more closer to a light brownie than a cake. I used a 6" tall tapered mug, It expanded the full height whilst cooking, but shrunk down to 4" once the cooking process was done. The cake really shrinks away from the sides of the mug so itll fall out easily. I made this without adding any chocolate chips and don't think it's too chocolatey as is, but chocolatey enough.
Provided by ReadyForThe80s
Categories < 15 Mins
Time 6m
Yield 1 Cup-Cake, 1-2 serving(s)
Number Of Ingredients 7
Steps:
- Combine dry ingredients in a large microwaveable mug.
- Stir in the egg.
- Add oil, vanilla extract and milk and mix well taking care to ensure any dry ingredients aren't sticking to the sides and bottom of the mug.
- Microwave on medium/high for 3 minutes.
- Allow to cool and then enjoy on its own or with a bit of whipped cream or ice cream!
Nutrition Facts : Calories 802.4, Fat 49, SaturatedFat 8.8, Cholesterol 192.4, Sodium 97.2, Carbohydrate 82.5, Fiber 4.4, Sugar 51.3, Protein 13
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